Braised Herb Chicken With Shio Koji

Braised Herb Chicken With Shio Koji

Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the palate.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 4 (1 lb) bone-in, skin-on chicken thighs (rinsed and pat dry)
  • 2 tbsp. Hikari Miso Shio Koji
  • 2 cloves garlic (minced/crushed)
  • 1 tbsp. all-purpose flour
  • 1 tsp. paprika
  • ½ tsp. dried rosemary ( or 1 tbsp. fresh rosemary)
  • ½ tsp. dried oregano ( or 1 tbsp. fresh oregano)
  • 1 tbsp. olive oil
  • 1 thin carrot cut into 2 inch thick slices
  • ½ large onion cut into 4 wedges
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • 1 lb small red potatoes

Instructions

  1. Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes.
  2. Add flour, paprika and herbs to the bag and shake to coat.
  3. Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.
  4. Cook 3 minutes on each side or until lightly brown.
  5. Add carrot and onion and cook for 2-3 minutes, stirring constantly.
  6. Add broth, wine, and potatoes and bring to a boil.
  7. Reduce heat and simmer covered for 40 minutes or until chicken is done and vegetables are tender.

Recipe Notes

Quick Tip: You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs! 

Nami

Message from Nami: “Shio koji works great with many recipes, and it doesn't have to be Japanese food. Simply use it in place of salt and it comes with the added benefit of an additional layer of umami flavor. I have been making Braised Herb Chicken for many years. Ever since I discovered Hikari Miso's Shio Koji, I've been using it in place of salt. The end result is simply amazing!

About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook” to organize her Japanese recipes that she had been sharing with her friends. The blog, featuring easy-to-follow instructions and beautiful pictures, has become extremely popular around the world. In December 2013, she published an ebook titled "Just One Cookbook – Essential Japanese Recipes" with 33 easy and simple recipes from her archives. Nami currently resides in the San Francisco Bay area with her family.

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