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.
Ingredients
Serves 4
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.
Step 6
Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Step 7
Return noodles to pasta pot and add butter and 1/4 cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.
Step 8
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.
Step 9
Serve chicken and tomato-kimchi sauce over buttery noodles.
Nutrition Per Serving
Leave a Review
Reviews (6)
Back to TopThis was so good I felt compelled to write my first-ever epicurious review. Made with a big batch of chicken thighs. included a sliced up onion in the saute, and in hindsight, I think this helped keep the chx skins crispy and elevated above the braise bubble. Would never shred the chicken. Added a bit of sugar per suggestion and some sambal oelek to give it the razzle-dazzle. Served over rice, bc duh, and sprinkled with sesame and scallion. Absolutely fuego.
midas_dutch
chicago!
3/5/2021
Loved this dish. It's delicious and a great way to use kimchi. I needed more spice since the spice level seemed to mellow as the dish cooked. I followed the advice of others and added gochujang and a pinch of sugar, and then added some extra spice at the end.
kunjan
Portland, OR
3/9/2020
I just cooked this and it was a hit. I modified it slightly, by adding gochugang and a bit of sugar for more balance. I also used Korean rice cakes instead of egg noodles. It was an easy and satisfying dish.
Anonymous
New York
9/20/2018
Hey this was great. I used to think I didn't like kimchi then recently discovered (actually in Korea) that I love it as an ingredient in other things. Agree with other cooks on adding an onion, using spicy kimchi, shredding the chicken to make stew... and then I prefer this with rice (soaks the sauce better than noodles) and added peas because for some reason I add peas to everything. With the spicy kimchi it's not bland, but subtle and complex.
demarcate
Brooklyn, NY
1/22/2017
Good flavors, easy to prepare. I didn't think the crisping thing worked out well. Personally I would just shred in the Chicken next time and use only thighs and make more of a stew out of it as they suggest. Also could have used some heat. Next time I will throw in a chili or two. I also added an onion to the tomato and garlic.
Paukenguy
Oakland, CA.
1/18/2017
Nice flavors and fairly easy. I used a mild kim chee since my family does not like spicy food but I recommend a spicier kim chee if your audience can tolerate it (mild was a bit bland). I also recommend really crisping up the chicken so you don't have to worry about covering it to get it cooked through.
Anonymous
Woodside, CA
1/17/2017
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