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
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
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. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
