Food Recipes Dinner Easy Braised Chicken with Kimchi 5.0 (1) 3 Reviews 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 By Julia Turshen Julia Turshen Julia Turshen is an award-winning cookbook author, food writer, cooking instructor, and food equity advocate. She is a regular contributor at Food & Wine, and hosts and produces the "Keep Calm and Cook On" podcast, which was nominated for an IACP Award in 2019. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Justin Chapple Active Time: 30 mins Total Time: 1 hr Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 2 tablespoons vegetable or canola oil 2 pounds skin-on, bone-in chicken pieces, breasts halved crosswise Kosher salt Pepper 10 scallions, trimmed and chopped, plus sliced scallions for garnish 4 garlic cloves, minced One 16-ounce jar cabbage kimchi with juice (2 1/2 cups) Roasted sesame seeds, for garnish (optional) Directions 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. 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. Originally appeared: February 2017 Rate It Print