Kimchi Braised Crispy Chicken Thighs
If you haven’t discovered Kimchi, let us be the first to introduce you. And if you already have, well then you know – this spicy, fermented Korean cabbage dish is a flavor revelation that can elevate any meal. Combined with these crispy braised chicken thighs, this dish is a fresh and fiery way to spice up your dinner plans tonight.
4 oz thick cut, diced prosciutto
2 tablespoons olive oil
8 bone-in chicken thighs, skin on
5-6 large garlic cloves, lightly smashed and peeled
1 pint (25-30) cherry tomatoes
1 cup chicken broth
2 cups Kimchi
1/4 cup chopped chives
Equipment: American Kitchen 12-inch Premium Stainless Steel Sauté Pan
1.Preheat the oven to 350°F. To ensure crispy skin, set the chicken out for 30 minutes before getting started. Trim off any excess skin on the bottom of each thigh, then pat dry with paper towels. Season generously with salt and pepper.
2. Heat the oil over medium heat in your American Kitchen 12-inch Sauté Pan, until hot and shimmering. Add the prosciutto to the pan and cook, stirring, until browned all over. Transfer the prosciutto to a small bowl and set aside. Do not clean out the pan.
3. Add the chicken, skin side down to the same pan, over medium heat and cook until golden and crispy, about 10 minutes. Transfer chicken to a clean separate dish, skin side facing up and set aside.
4. Add the garlic and the cherry tomatoes to the pan with all of the leftover fat and juices from the meat. Cook, stirring often until the tomatoes begin to soften and crack open, about 7 minutes. Add the broth to the pan, scraping any browned pieces and bring back to a simmer. Continue cooking, undisturbed, until the liquid is reduced by half.
5. Stir in 1 cup of the kimchi (reserving the rest for later). Nestle the chicken back into the pan, skin side up, keeping the skin above the liquid but submerging most of the meat. (This is what keeps it deliciously crispy and not soggy.) Then sprinkle half of the prosciutto pieces over the chicken thighs, saving the rest for garnish. Transfer pan to the oven and cook, uncovered, until chicken is tender and done, approximately 30 minutes.
6. Once removed from the oven, using tongs, remove the chicken to platter or baking rack (skin side up of course!) Then place the pan over medium-high heat, stir in the remaining kimchi and simmer and reduce until the sauce has reduced and thickened some. Sometimes, it’s already there and needs no reducing.
7. Divide the kimchi sauce among four bowls. Place two pieces of chicken per bowl on top, and garnish with chives, and the remaining fried prosciutto pieces.
Other serving suggestions: Super delicious served over rice!