Chicken thighs simmered in white wine and herb broth with chunks of potatoes and carrots, this Braised Herb Chicken with Shio Koji is a flavorful dish to serve at the holiday table.
My family loves Braised Herb Chicken, where juicy chicken thighs are slowly simmered in white wine and herb-infused sauce until tender. There’s plenty of rich, flavorful sauce to slop up with crusty bread. I get hungry simply thinking about it.
It’s a recipe that I’ve been cooking for many years; however, this year I made one change to this staple dish of ours, and the result was beyond amazing! What did I do? I simply replaced salt with Shio Koji.
Braised Herb Chicken – Seasoned with Shio Koji for Tenderest Meat
Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio). It is a live food that is rich in enzymes and brings out the umami in foods. The texture looks like porridge and has a subtle taste of both sweet and salty. It is often used in place of salt to enhance all kinds of foods. It marinates and tenderizes the meat and can be used to season fish and vegetables (read more about it here).
For this braised herb chicken recipe, shio koji not only brings out so much flavor from the meat and vegetables, but it also tenderizes the meat so it’s extra juicy. Hikari Miso products are available in Japanese grocery stores and Amazon.
Substitute: If you cannot find shio koji, use 1 tsp salt instead.
We’re celebrating Thanksgiving this week in the United States. If you are looking for a non-turkey dish for a smaller get-together, I recommend this easy braised chicken recipe for a small party.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Braised Herb Chicken with Shio Koji
Ingredients
- 1 lb bone-in, skin-on chicken thighs (roughly 4 pieces)
- 2 Tbsp shio koji (I used Hikari Miso Shio Koji; or use 1 tsp kosher salt, but it will be missing amazing umami that comes from koji)
- 2 cloves garlic (minced/crushed)
- 1 Tbsp all-purpose flour (plain flour)
- 1 tsp paprika
- ½ tsp dried rosemary (or 1 Tbsp fresh rosemary)
- ½ tsp dried oregano (or 1 Tbsp fresh oregano)
- 1 Tbsp extra-virgin olive oil
- 1 carrot (cut into 2 inch (5 cm) thick slices)
- ½ large onion (cut into 4 wedges)
- 1 cup chicken broth
- ¼ cup dry white wine
- 1 lb red potatoes (small)
Instructions
- Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes. You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!
- 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 over.
- 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.
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.
I live near an H Mart. I always want them to do cooking lessons especially for people who are new to the ingredients. A lot of the food I know and use, but some are a riddle. Would love if you could make that happen.
Thank you for teaching me new ways to cook.
Hi Susan! Thank you so much for your comment! I am not sure if you are aware but I started YouTube cooking channel (http://m.youtube.com/user/justonecookbook). Hope you follow (subscribe) and check it out! 🙂
Interesting to see how koji is used. Have you checked out Izakaya Yuzuki in the Mission in SF? They claim to specialize in food prepared using koji.
Hi Michael! No I haven’t tried Izakaya Yuzuki before. Thanks for letting me know! I’d love to check it out one day. 🙂
What a hearty dish! My relatives and family are doing a traditional turkey at our Thanksgiving dinner, but this braised chicken seems like an equally tasty option. =) I’ve never heard of Shio Koji before, so thanks for introducing it to us.
I hope you and your family have a warm and lovely Thanksgiving holiday!
Thank you Kimmi! I hope you had a great Thanksgiving with your family and relatives! xo 🙂
Hi Nami! I am looking forward to making this for Thanksgiving this year. Could you substitute sake for the dry white wine, or is it best to stick with the wine? Thank you so much for your advice!
Hi Teresa! Yes, you can sub sake for the dry white wine. 🙂 Hope you enjoy the recipe! Happy Thanksgiving!
Hi! I visited a local Japanese grocery here in Manila yesterday and to my pleasant surprise found and immediately bought a bottle of Hanamaruki shio kouji. However, it has a mirin-like appearance. How does it differ from Hikari in terms of taste? Do I use in the same manner as the latter? Thanks.
Hi John! So happy to hear you found shio koji in your local Japanese store! Each brand is slightly different in terms of saltiness and texture etc so you have to give it a try. Try replacing salt with shio koji when you marinate meat and fish or stir frying! 🙂
Nami, I don’t own a dutch oven. Do I really need it to achieve the perfection you got there? If so, can you recommend one?
Hi Kristi! You can use regular pan/pot. I like using it so heat circulate well (and good for photography for the blog. ;)). Don’t worry you will still make good meal. 🙂
Thank you~! I can’t wait to make this tomorrow 🙂
Hope you like it. 🙂 Thank you Kristi! xo
It was the BSET chicken meal I ever made. Thank you for the recipe. ^_^
Oops…*BEST*
Hi Kristi! So happy you liked it!!! Yay! Thank you so much for trying this recipe out! 🙂
Hi there, this dish looks amazing! I’m gonna cook this for Christmas. Do u think I can marinate the chicken overnight? Will it be too salty due to the shio koji? Thanks!
Hi Angie! Sure, just be careful not to marinate too long and it may end up salty. But over all, it should be okay… 🙂
Thank you!
I received a bottle of Shio Koji & found your recipe for Braised Herb Chicken with Shio Koji; the timing seemed right: I had everything on hand plus I needed to get something on the stove that would (almost) cook itself. Wow! Hubby almost didn’t leave me any leftovers. I did use boneless, skinless chicken thighs & increased the onion/carrot/potato ratio a bit since I didn’t have a pound of chicken. Very delicious! Per the husband, I am to make this *often*. (BTW; he hates garlic & onions, yet had no complaints w/your recipe.)
Thank you for bringing my attention to the Shio Koji & your recipe for it as well.
-KD
Hi Kathleen! Congrats on winning that bottle! I wondered who got the prize and I’m so happy you are already trying the recipe! Haha, so happy to hear your husband enjoyed this dish. Hope you enjoy other shio koji recipes as well (but I guess he want you to make the braised herb chicken again? :D). Thank you for your feedback!
Hi, Libby! You can find Shio Koji in Melbourne. There is a Japanese grocer/ sushi take away shop at Camberwell, Suzuran. They sell a few brands of Shio Koji too . Good Luck!
Hi Jennifer! Thank you so much for your helpful information! Good luck Libby! 🙂
I was wondering if I was interested in preparing this recipe for more people could I simply double the ingredients? Any advice on this is greatly appreciated.
Thanks!
Hi Charlie! Yes for most part. Depending on the pot you use, you may not need to exactly double the oil, but yes pretty much you can simply double the recipe. Hope you enjoy!
I went to the site for sweepstakes to give away 30 Shio Koji bottles it was for Promotion Period : (The following sweepstakes ended on Dec. 15, 2013)November 25 through December 15, 2013. Limit one entry per person. I clicked on enter here and got a blank page. Any help?
Hi Krys! The giveaway started in November 25, 2013 and ended in December 15, 2013.
Hi…can I marinate the chicken overnight?
Hi Angie! Sure! But test to see if it gets saltier. Each shio koji is different. 🙂
I bet this recipe would work well in the Instant Pot…
I will have to try it.
Hi Mariko! Yeah I think it’ll work! I didn’t own the IP when I made this post. Hope you enjoy!
Hi Nami! This has become my family’s favorite and I will never make chicken stew any other way! Can the recipe be adjusted for beef, and what would you suggest?
Hi May! Yes, you can definitely do that. So happy your family enjoys this recipe! 🙂
Thank you thank you so much for doing this. I’ve been fascinated by Japanese culture and especially cooking and started with your recipes. The Miso eggplant and pork stir fry is my favorite and what’s better, since I started your recipes, I’ve been losing weight. I shall keep practicing cooking and thanks a lot
Hi Nina! How funny, I have been making Japanese recipes but I don’t lose weight at all. 😀 Thank you so much for your kind feedback. I’m so happy you are enjoying cooking Japanese food! 🙂
Hi Nami. This recipe looks delicious. I’m curious though: Does it really call for just one small red potato? Thanks so much!
Tom
Hi Tom! I just went to the Hikari Miso site, and it says 1 lb (pound), which is 454 grams. 🙂
Hi Nami–yes, they corrected it after I asked them too. Thanks!
Tom
This looks so great, thank you! Would it work well with boneless/skinless chicken thighs?
Hi Gina! Sure, you can use that. 🙂
Looks amazing! How well does this heat up? Could I make this the night before for lunch or dinner the next day, or is it best the day of?
Hi Christine! Thank you! Sure you can make ahead of time. 🙂
Thank you for this recipe! It was SO good. We were out of shio koji and had no oregano or rosemary, but even without them this was, as my family commented, “restaurant quality.” We used russet potatoes and they broke down a bit, combining with the flour to give this a stew-like feel, perfect for a chilly evening.
Hi Wendy! I’m so glad to hear you and your family liked this recipe! Thanks for trying it and for your kind feedback. 🙂 xo
So good! Made it for the first tine today. Did not have Ship Kuji but the chicken was tender and flavorful! This is the second recipe I made from your website. Last one being Bean Sprout Salad. I am a fan, and will be following you for more recipes.
Hi Archana,
Thank you so much for trying this recipe and for your kind feedback. We’re so glad to hear you enjoyed the dish!
If you have a chance to cook this again, please try with Shio Koji! It’s amazing!
Hi Nami san, I don’t have a Dutch oven. Is it ok to use Instant Pot instead? If it’s ok, to how long please.
Thanks!
Hi Agnes,
If you are using Instant Pot, cooking time will be 10~15 minutes on High.
We hope you will enjoy this dish!
Hi Nami, is this a one pot meal, or do you sometimes serve this with anything else?
Hi Tammy!
We recommend serving this dish with some green salad!
Here are some ideas; https://www.justonecookbook.com/categories/recipes/salad/
Enjoy!
I am making this right now and don’t have white wine. I do have a Manzanilla sherry, a brandy and some mirin. Would you recommend using any of these? Thanks.
Hi Kamala,
Thank you very much for trying this recipe! We hope your chicken came out great.
If we have to choose from your list, we recommend Manzanilla sherry instead of brandy.🙂
Could Miso be a good substitute for Shio Koji?
Hi Carol,
Shio Koji and Miso are different, and it will change the flavor of this dish if you use the Miso.
You can learn more about Shio Koji in this post: https://www.justonecookbook.com/how-to-make-shio-koji/.
We hope this helps!