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Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
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.