By Chef Bao
This Kimchi Braised Chicken recipe is the cure for dinnertime boredom. Tender chicken smothered in a savory, spicy, and super delicious kimchi sauce.
Kimchi is made from a variety of seasoned and fermented vegetables, with cabbage being the classic choice. Originally meant to preserve vegetables over the winter months, kimchi has become a staple of traditional Korean cuisine. Not only is kimchi delicious and versatile, but it is also loaded with probiotics, making it a great way to boost your health!
Recipe
Servings: 4Prep time: 5 minutes
Cook time: 55 minutes
Total time: 60 minutes Ingredients:
4 lb. Chicken A pinch Kosher Salt A pinch Ground Black Pepper 4 oz. Bacon 8 cloves Garlic 1 cup Grape Tomatoes 1 cup White Wine 2 cups Kimchi 1 cup Chicken Broth
Directions:
- Sprinkle the chicken with sea salt and black pepper on top, marinate for 10 minutes.
- Heat a skillet that can be transferred to the oven later. Fry the bacon until crispy, transfer to a plate.
- In the same skillet, sear the marinated chicken until golden-brown outside, transfer to a plate.
- Preheat the oven to 400°F / 200°C. In the same skillet add garlic, grape tomatoes, and stir-fry until browned. Add white wine, and flambé.
- Once the alcohol dissipates (flame is out), add the Kimchi and chicken broth, bring to a boil. Return bacon and chicken to pan. When it comes to a boil, transfer to the oven. Bake for 45 minutes.
- Take out the skillet from the oven, sprinkle chives over the chicken, and serve.
