Easy Braised Chicken with Kimchi

By cserumga

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)

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from foodandwine.com

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.