Braised Herb Chicken with Shio Koji
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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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
Description
This recipe begins by marinating chicken thighs in shio koji and garlic, allowing the fermented seasoning to impart umami and tenderize the meat. The chicken is then coated in a mixture of flour, paprika, rosemary, and oregano, which adds a light herbaceous crust when seared in olive oil.
After browning, sliced carrot and onion are added and briefly cooked before adding chicken stock, dry white wine, and chopped red potatoes. The mixture is brought to a boil then simmered covered for 40 minutes to fully cook the chicken and soften the vegetables, creating a rich, aromatic braised dish.
This dish features tender chicken with crispy skin and fragrant herb-infused broth thickened slightly by the flour. The combination of root vegetables cooked in the braising liquid complements the poultry and makes it a filling meal option. It pairs well with steamed rice or crusty bread to soak up the flavorful sauce.
Ingredients
- 1 lb chicken thigh roughly 4 pieces, bone-in, skin-on
- 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
- 1 tsp paprika
- ½ tsp rosemary or 1 Tbsp fresh, dried
- ½ tsp oregano or 1 Tbsp fresh, dried
- 1 Tbsp extra virgin olive oil
- 1 carrot (sliced 2 inches, 5 cm thick)
- ½ onion cut into 4 wedges, large
- 1 cup chicken stock or broth
- ¼ cup white wine dry
- 1 lb potato small, or cut into chunks, red
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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