Braised Herb Chicken with Shio Koji

By kimvess

Ingredients

• 4 (about 1 lb) bone-in, skin-on chicken thighs, rinsed and pat dry
• 2 tbsp Hikari Miso Shio Koji
• 2 cloves garlic, minced/crushed
• 1 tbsp all-purpose flour
• 1 tsp paprika
• 1/2 tsp dried rosemary (1 tbsp fresh rosemary)
• 1/2 tsp dried oregano (1 tbsp fresh oregano)
• 1 tbsp olive oil
• 1 thin carrot, cut into 2 inch thick slices
• 1/2 large onion, cut into 4 wedges
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1 small red potato

Details

Servings 2
Adapted from hikarimiso.com

Preparation

Step 1

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 oven.

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.