• Before You Start…Please note that this recipe requires 30 minutes of marinating time. 
• 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 yellow 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.