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 or holiday entertaining.

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 just 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 the salt with shio koji.

Why This Recipe is So Popular at Our House

• The meat from the chicken thighs almost falls off the bone because it is so tender.
• Lightly browning the chicken before braising creates an amber, roasted chicken flavor that accentuates the umami flavors perfectly.
• The one-pot cooking method requires very little cleanup, and this is also a very budget-friendly dish.

Why Shio Koji Makes All the Difference

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 subtle flavors of both sweet and salty. It is often used in place of salt to enhance all kinds of foods. It marinates and tenderizes meat and can be used to season fish and vegetables (read more about it here).

You can find my recipes using shio koji here: Shio Koji Chicken, Shio Koji Yakisoba, Shio Koji Salmon

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.

Shio Koji Substitution

I highly recommend giving shio koji a try; however, if you wish to keep it simple, it is not a deal breaker. You just need to use 1 teaspoon of kosher salt for 2 tablespoons of shio koji. The braised chicken will still be delicious!

Ingredients for This Recipe

The ingredient list for this dish is not huge. Most of these items may already be in your pantry.

• Bone-in, skin-on chicken thighs 
• Shio koji — Or substitute 1 tsp kosher salt, but it will be missing the amazing umami.
• Minced or crushed garlic
• All-purpose flour
• Herbs and spices (dried rosemary, dried oregano, and paprika)
• Chicken stock
• Dry white wine
• Vegetables (onions, carrots, and red potatoes)
• Garnish (optional): a sprig of fresh thyme or rosemary

How to Cook Braised Herb Chicken with Shio Koji

1. Marinate the chicken: Marinade the chicken thighs with shio koji (or salt) and salt for 30 minutes, or up to 2-3 hours.
2. Coat the chicken with seasonings: Add flour, herbs, and spices to the chicken in the marinade bag. Shake the bag to coat the chicken.
3. Brown the chicken: Heat the oil in a Dutch oven or a large pot and cook the chicken until the skin is browned.
4. Cook the chicken in the broth: Add carrot and onion and cook for 2-3 minutes. Add chicken stock or broth, dry white wine, and 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.
5. Serve and enjoy!

Recipe Tips

• The meaty chicken thighs are key to the rich, hearty broth, so I wouldn’t recommend chicken breast. However, you can use a whole chicken that has been cut into parts.
• A good-quality Dutch oven makes for more even heat and consistent cooking, but a traditional roasting pan will work fine if that is all you have.
• You can easily double this recipe if desired.

What to Serve with Braised Herb Chicken

The broth from this recipe is so delicious that it practically begs for a side dish to soak it up. Freshly baked dinner rolls would be oh-so-perfect! Creamy mashed potatoes or a simple steamed rice dish are great options, too.

To Store

This braised dish keeps well, so feel free to store in the refrigerator for 3 days or in the freezer for a month.

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Braised Herb Chicken with Shio Koji

4.73 from 44 votes

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.

Print Pin

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Marinating Time: 30 minutes mins

Total Time: 1 hour hr 20 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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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

Calories: 743 kcal · Carbohydrates: 51 g · Protein: 38 g · Fat: 40 g · Saturated Fat: 10 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 18 g · Trans Fat: 1 g · Cholesterol: 189 mg · Sodium: 727 mg · Potassium: 1653 mg · Fiber: 7 g · Sugar: 11 g · Vitamin A: 5779 IU · Vitamin C: 26 mg · Calcium: 102 mg · Iron: 4 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: chicken, shio koji

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