Monday, February 20, 2017

Chicken thighs with kimchi

  • 2 tablespoons vegetable or canola oil

  • 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise

  • Kosher salt
  • Pepper
  • 10 scallions, trimmed and chopped, plus sliced scallions for garnish

  • 4 garlic cloves, minced
  • One 16-ounce jar cabbage kimchi with juice 
(2 1/2 cups)

  • Roasted sesame seeds, for garnish (optional)

  1. In a medium enameled cast-iron casserole, heat the oil over moderately high heat. Season the chicken with salt and pepper and add half of it to the casserole skin side down. Cook until browned, 6 to 8 minutes. Flip the chicken and cook until browned on the other side, 6 to 8 minutes more; reduce the heat to moderate if the chicken is getting too dark. Transfer 
to a plate and repeat with the remaining chicken.


  2. Add the chopped scallions, garlic and kimchi with its juice to the casserole and bring to 
a boil over moderately high heat. Nestle the chicken in the sauce, cover and simmer over moderately low heat until an instant-read thermometer inserted into a piece of dark meat registers 165° (160° for white meat), 
20 to 25 minutes. Garnish with sliced scallions and sesame seeds, if desired, and serve.

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