ROCKY® Free Range Whole Chicken
4 oz  Uncured Bacon, sliced ¼” thick, cut crosswise into 1” pieces
1 tbsp Vegetable Oil, or as needed
  Kosher Salt
  Freshly Ground Black Pepper
Garlic Cloves, crushed
1 pint Cherry Tomatoes
1 cup Dry White Wine
2 cup Kimchi with juices, divided
6 oz  Egg Noodles
2 tbsp Butter
2 tbsp Chives, sliced


1 Start with a cold, large Dutch oven or skillet. Cook bacon over medium heat, stirring occasionally, until lightly crisped, about 8-10 minutes. Transfer to a plate. Add oil to bacon fat in pot, enough so the oil & bacon fat cover the bottom with a thin layer. Season chicken with salt & pepper. Place chicken, skin side down, in pot & cook until skin is a crispy golden brown, about 12-15 minutes. Transfer to the plate with the bacon. Keep skin side up so the juices run to the plate, keeping the skin as crispy as possible.
2 Add garlic to the pot and swirl. Then add the tomatoes and continue swirling the pot. Somewhere between 3-5 minutes the tomatoes will start to wrinkle and the garlic will be lightly browned. At this point add the wine and carefully stir with a wooden spoon to scrape the bits of goodness off the bottom of the pot, trying to keep the tomatoes as intact as possible. Bring to a boil and reduce by ¾. Once the liquid has reduced add the chicken, skin side up, along with the bacon, ½ the kimchi and any juices from the plate. Bring to a simmer & cook until chicken is cooked through, 45-60 minutes. Note: chicken is cooked through when the internal temperature reaches 165 degrees.
3 Turn oven on and set to warm. Bring a large pot of salted water to boil. Transfer chicken to an oven safe plate, place in oven to keep warm. Bring the braising liquid to a simmer. Cook for 8-10 minutes, until slightly thickened. Place egg noodles in the boiling salt water, & cook until al dente. Drain pasta in a colander, reserving ½ cup of the pasta liquid. Return noodles to the pasta pot, add butter and ¼ cup pasta liquid. Toss until pasta is coated with the buttery sauce, adding more of the reserved liquid as needed. Season with salt, fresh ground pepper & 1 tbsp. chives. Toss again to combine. Stir remaining kimchi into braising liquid, bring back to simmer, taste and adjust seasoning with salt & fresh ground pepper if needed. Place chicken, skin side up, in braising liquid, sprinkle 1 tbsp. chives over chicken. Serve chicken & kimchi sauce over buttery noodles. Enjoy!


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