
Braised Herb Chicken with Shio Koji
User Reviews
4.7
132 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
-
Additional Time
30 mins
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Total Time
1 hr 20 mins
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Servings
2
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Calories
743 kcal
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Course
Main Course
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Cuisine
Japanese

Braised Herb Chicken with Shio Koji
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Accentuate the umami in this Braised Herb Chicken with shio koji (a fermented Japanese rice malt seasoning)! Here, we simmer chicken thighs until tender in a white wine and herb broth with chunks of potatoes and carrots. It makes the perfect comfort food dish for your next family dinner.
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Ingredients
- 1 lb bone-in, skin-on chicken thighs (roughly 4 pieces)
- 2 Tbsp shio koji (I used Hikari Miso Shio Koji; or substitute 1 tsp kosher salt, but it will be missing the amazing umami of shio koji)
- 2 cloves garlic (minced/crushed)
- 1 Tbsp all-purpose flour (plain flour)
- 1 tsp paprika
- ½ tsp dried rosemary (or 1 Tbsp fresh)
- ½ tsp dried oregano (or 1 Tbsp fresh)
- 1 Tbsp extra virgin olive oil
- 1 carrot (sliced 2 inches, 5 cm thick)
- ½ large onion (cut into 4 wedges)
- 1 cup chicken stock/broth
- ¼ cup dry white wine
- 1 lb red potatoes (small, or cut into chunks)
Instructions
- Place 1 lb bone-in, skin-on chicken thighs, 2 Tbsp shio koji, and 2 cloves garlic (minced/crushed) in a large plastic bag and close the bag. Rub the ingredients together through the bag. Set aside to marinate for 30 minutes. You can marinate the chicken for up to 2–3 hours.
- Add 1 Tbsp all-purpose flour (plain flour), 1 tsp paprika, ½ tsp dried rosemary, and ½ tsp dried oregano to the bag, close the bag, and shake to coat. You can also experiment with different herbs.
- Heat 1 Tbsp extra virgin olive oil in a Dutch oven or large pot over medium heat. Place the chicken skin side down in the Dutch oven. Add the remaining marinade to the pot.
- Cook the chicken for 3 minutes on each side or until lightly browned.
- Add 1 carrot and ½ large onion and cook for 2–3 minutes, stirring constantly.
- Add 1 cup chicken stock/broth, ¼ cup dry white wine, and 1 lb red potatoes. Bring it to a boil.
- Reduce the heat and simmer covered for 40 minutes or until the chicken is cooked and the vegetables are tender.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
Nutrition Information
Show Details
Calories
743kcal
(37%)
Carbohydrates
51g
(17%)
Protein
38g
(76%)
Fat
40g
(62%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
189mg
(63%)
Sodium
727mg
(30%)
Potassium
1653mg
(47%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
5779IU
(116%)
Vitamin C
26mg
(29%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 743 kcal
% Daily Value*
Calories | 743kcal | 37% |
Carbohydrates | 51g | 17% |
Protein | 38g | 76% |
Fat | 40g | 62% |
Saturated Fat | 10g | 50% |
Polyunsaturated Fat | 8g | 47% |
Monounsaturated Fat | 18g | 90% |
Trans Fat | 1g | 50% |
Cholesterol | 189mg | 63% |
Sodium | 727mg | 30% |
Potassium | 1653mg | 35% |
Fiber | 7g | 28% |
Sugar | 11g | 22% |
Vitamin A | 5779IU | 116% |
Vitamin C | 26mg | 29% |
Calcium | 102mg | 10% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
132 reviews
Excellent
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