Traditional recipes

Kimchi-Braised Chicken with Bacon

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 then stir it back into the tomato-kimchi sauce.


  • 1 tablespoon vegetable oil
  • 4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces
  • 1 3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise
  • Kosher salt, freshly ground pepper
  • 8 garlic cloves, lightly crushed
  • 2 cups kimchi with juices, divided
  • 6 ounces wide egg noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons sliced chives, divided

Recipe Preparation

  • Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes. Transfer to a plate.

  • Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12–15 minutes. Transfer to plate with bacon, placing skin side up.

  • Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.

  • Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45–60 minutes.

  • Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.

  • Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

  • Return noodles to pasta pot and add butter and ¼ cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.

  • Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.

  • Serve chicken and tomato-kimchi sauce over buttery noodles.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 860 Fat (g) 43 Saturated Fat (g) 14 Cholesterol (mg) 220 Carbohydrates (g) 45 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 62 Sodium (mg) 1030Reviews SectionThis is such an incredible recipe. I’ve made it over and over again, always with extremely flavorful, crowd-pleasing results. I’ve served it to every one of my friends over the past two years. I usually make it with all chicken thighs or whatever skin-on chicken I happen to have. I’ve never eaten with egg noodles, just because I don’t have this on hand. But I serve it with rice, other kinds of noodles, or just by itself. It makes the most excellent leftovers in the world. In the future, I’m considering adding more kimchi to extend the leftover life of this dinner. I can not recommend enough.AnonymousLos Angeles04/05/20

Watch the video: Στήθος κοτόπουλο με μανιτάρια μπέικον και παρμέζανα (December 2021).