© Justin Chapple
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4 to 6

Cookbook author Julia Turshen uses only five main ingredients—chicken, kimchi, garlic, scallions and oil—to make one of the tastiest and simplest braises. Slideshow: More Chicken Recipes

How to Make It

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.


Step 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.

Serve With

Brown rice and steamed greens.

You May Like