Braised Herb Chicken with Shio Koji

User Reviews

4.7

132 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Additional Time

    30 mins

  • Total Time

    1 hr 20 mins

  • Servings

    2

  • Calories

    743 kcal

  • Course

    Main Course

  • Cuisine

    Japanese

Braised Herb Chicken with Shio Koji

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

Servings
  • 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)
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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cook the chicken for 3 minutes on each side or until lightly browned.
  5. Add 1 carrot and ½ large onion and cook for 2–3 minutes, stirring constantly.
  6. Add 1 cup chicken stock/broth, ¼ cup dry white wine, and 1 lb red potatoes. Bring it to a boil.
  7. Reduce the heat and simmer covered for 40 minutes or until the chicken is cooked and the vegetables are tender.

To Store

  1. 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.

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Overall Rating

4.7

132 reviews
Excellent

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