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–+ servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
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Ingredients

  • 4 (1 lb) bone-in, skin-on chicken thighs (rinsed and pat dry)
  • 2 tbsp. 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

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