- 4
- 30 mins
- 60 mins
Ingredients
- 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)
Preparation
Step 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.
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.