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 Ingredients | |
|---|---|
| 1 | 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 | |
| 8 | 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 |
 Method |
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|---|---|
| 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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