Kimchi-Braised Chicken with Bacon
4

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Kimchi-Braised Chicken with Bacon

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Kimchi-Braised Chicken with Bacon

Directions

Step one
Start with a cold, large Dutch oven or skillet. Cook bacon over medium heat, stirring occasionally, until lightly crisped, about 8-10 minutes. Transfer to a plate. Add oil to bacon fat in pot, enough so the oil & bacon fat cover the bottom with a thin layer. Season chicken with salt & pepper. Place chicken, skin side down, in pot & cook until skin is a crispy golden brown, about 12-15 minutes. Transfer to the plate with the bacon. Keep skin side up so the juices run to the plate, keeping the skin as crispy as possible.
Step two
Add garlic to the pot and swirl. Then add the tomatoes and continue swirling the pot. Somewhere between 3-5 minutes the tomatoes will start to wrinkle and the garlic will be lightly browned. At this point add the wine and carefully stir with a wooden spoon to scrape the bits of goodness off the bottom of the pot, trying to keep the tomatoes as intact as possible. Bring to a boil and reduce by ¾. Once the liquid has reduced add the chicken, skin side up, along with the bacon, ½ the kimchi and any juices from the plate. Bring to a simmer & cook until chicken is cooked through, 45-60 minutes. Note: chicken is cooked through when the internal temperature reaches 165 degrees.
Step three
Turn oven on and set to warm. Bring a large pot of salted water to boil. Transfer chicken to an oven safe plate, place in oven to keep warm. Bring the braising liquid to a simmer. Cook for 8-10 minutes, until slightly thickened. Place egg noodles in the boiling salt water, & cook until al dente. Drain pasta in a colander, reserving ½ cup of the pasta liquid. Return noodles to the pasta pot, add butter and ¼ cup pasta liquid. Toss until pasta is coated with the buttery sauce, adding more of the reserved liquid as needed. Season with salt, fresh ground pepper & 1 tbsp. chives. Toss again to combine. Stir remaining kimchi into braising liquid, bring back to simmer, taste and adjust seasoning with salt & fresh ground pepper if needed. Place chicken, skin side up, in braising liquid, sprinkle 1 tbsp. chives over chicken. Serve chicken & kimchi sauce over buttery noodles. Enjoy!

TIPS

For a less smoky but more pork flavor in this recipe substitute pancetta. Freeze the bacon or pancetta for a few minutes to make cutting easier. Always start bacon/pancetta in a cold pan. Best way to render fat. Know what you are buying when kimchi is involved. Kimchi can be made with Napa cabbage, radish, scallion or cucumber. Amount of heat differs according to which brand you buy. Investigate and choose wisely.

Ingredients

ROXY™ Organic Whole Chicken
4 oz Uncured Bacon, sliced ¼” thick, cut crosswise into 1” pieces
1 tbsp Vegetable Oil, or as needed
  Kosher Salt
  Freshly Ground Black Pepper
Garlic Cloves, crushed
1 pint Cherry Tomatoes
1 cup Dry White Wine
2 cup Kimchi with juices, divided
6 oz Egg Noodles
2 tbsp Butter
2 tbsp Chives, sliced

Directions

Step one
Start with a cold, large Dutch oven or skillet. Cook bacon over medium heat, stirring occasionally, until lightly crisped, about 8-10 minutes. Transfer to a plate. Add oil to bacon fat in pot, enough so the oil & bacon fat cover the bottom with a thin layer. Season chicken with salt & pepper. Place chicken, skin side down, in pot & cook until skin is a crispy golden brown, about 12-15 minutes. Transfer to the plate with the bacon. Keep skin side up so the juices run to the plate, keeping the skin as crispy as possible.
Step two
Add garlic to the pot and swirl. Then add the tomatoes and continue swirling the pot. Somewhere between 3-5 minutes the tomatoes will start to wrinkle and the garlic will be lightly browned. At this point add the wine and carefully stir with a wooden spoon to scrape the bits of goodness off the bottom of the pot, trying to keep the tomatoes as intact as possible. Bring to a boil and reduce by ¾. Once the liquid has reduced add the chicken, skin side up, along with the bacon, ½ the kimchi and any juices from the plate. Bring to a simmer & cook until chicken is cooked through, 45-60 minutes. Note: chicken is cooked through when the internal temperature reaches 165 degrees.
Step three
Turn oven on and set to warm. Bring a large pot of salted water to boil. Transfer chicken to an oven safe plate, place in oven to keep warm. Bring the braising liquid to a simmer. Cook for 8-10 minutes, until slightly thickened. Place egg noodles in the boiling salt water, & cook until al dente. Drain pasta in a colander, reserving ½ cup of the pasta liquid. Return noodles to the pasta pot, add butter and ¼ cup pasta liquid. Toss until pasta is coated with the buttery sauce, adding more of the reserved liquid as needed. Season with salt, fresh ground pepper & 1 tbsp. chives. Toss again to combine. Stir remaining kimchi into braising liquid, bring back to simmer, taste and adjust seasoning with salt & fresh ground pepper if needed. Place chicken, skin side up, in braising liquid, sprinkle 1 tbsp. chives over chicken. Serve chicken & kimchi sauce over buttery noodles. Enjoy!

TIPS

For a less smoky but more pork flavor in this recipe substitute pancetta. Freeze the bacon or pancetta for a few minutes to make cutting easier. Always start bacon/pancetta in a cold pan. Best way to render fat. Know what you are buying when kimchi is involved. Kimchi can be made with Napa cabbage, radish, scallion or cucumber. Amount of heat differs according to which brand you buy. Investigate and choose wisely.