Kimchi-Braised Chicken with Bacon

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and stir it back into the tomato–kimchi sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large Dutch oven or deep skillet over medium. Cook bacon, turning occasionally, until browned and lightly crisp, 5–8 minutes; transfer to a plate.

Step 2

Season chicken generously with salt and pepper. In bacon drippings, cook chicken skin side down until skin is very deep golden brown, 12–15 minutes; transfer skin side up to the plate. Pour off all but about 1 Tbsp drippings.

Step 3

Add garlic and tomatoes to the pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes begin to burst, about 5 minutes. Add wine, scraping up browned bits, and boil until reduced by half, about 5 minutes.

Step 4

Stir in half of the kimchi, then nestle chicken (skin side up) and bacon into the tomatoes, keeping chicken above the liquid. Bring to a simmer, cover slightly, and cook until chicken is tender and cooked through, 45–60 minutes. Transfer chicken to a plate and simmer the sauce until lightly thickened, 8–10 minutes. Stir in remaining kimchi.

Step 5

Meanwhile, cook noodles in salted boiling water until al dente. Drain, reserving some cooking liquid. Return noodles to pot with butter; toss, adding a splash of cooking liquid as needed to make them glossy. Season with salt and pepper and fold in half the chives.

Step 6

Divide noodles among bowls, ladle chicken and tomato–kimchi sauce over, and finish with remaining chives.