Japanese Cookbook

Braised Herb Chicken with Shio Koji

Name: Braised Herb Chicken with Shio Koji
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Weeknight Meal
Ingredients: 1 lb bone-in, skin-on chicken thighs (roughly 4 pieces) 4; 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) 1; 2 cloves garlic (minced/crushed); 1 Tbsp all-purpose flour (plain flour); 1 tsp paprika; ½ tsp dried rosemary (or 1 Tbsp fresh) 1; ½ tsp dried oregano (or 1 Tbsp fresh) 1; 1 Tbsp extra virgin olive oil; 1 carrot (sliced 2 inches, 5 cm thick); ½ large onion (cut into 4 wedges) 4; 1 cup chicken stock/broth; ¼ cup dry white wine; 1 lb red potatoes (small, or cut into chunks)

2 servings

porties

10 minutes

actieve tijd

1 hour 20 minutes

totale tijd

Begin met koken

Ingrediënten

1 lb bone-in, skin-on chicken thighs (roughly 4 pieces) 4

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) 1

2 cloves garlic (minced/crushed)

1 Tbsp all-purpose flour (plain flour)

1 tsp paprika

½ tsp dried rosemary (or 1 Tbsp fresh) 1

½ tsp dried oregano (or 1 Tbsp fresh) 1

1 Tbsp extra virgin olive oil

1 carrot (sliced 2 inches, 5 cm thick)

½ large onion (cut into 4 wedges) 4

1 cup chicken stock/broth

¼ cup dry white wine

1 lb red potatoes (small, or cut into chunks)

Instructies

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.

Voedingswaarde

Portiegrootte

Calorieën

743 kcal

Totale vet

40 g

Verzadigd vet

10 g

Onverzadigd vet

26 g

Transvet

1 g

Cholesterol

189 mg

Natrium

727 mg

Totale koolhydraten

51 g

Voedingsvezels

7 g

Totale suikers

11 g

Eiwit

38 g