Step 1

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!

Step 2

Add flour, paprika and herbs to the bag and shake to coat.

Step 3

Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.

Step 4

Cook 3 minutes on each side or until lightly brown.

Step 5

Add carrot and onion and cook for 2-3 minutes, stirring constantly.

Step 6

Add broth, wine, and potatoes and bring to a boil.

Step 7

Reduce heat and simmer covered for 40 minutes or until chicken is done and vegetables are tender.

Step 8

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.