KIMCHICKEN

Bon Appetit, March 2013, p 48


Ingredients:
1 ½lb fingerling or baby Yukon Gold potatoes
3 T vegetable oil
Kosher salt, pepper
6 small skin on bone in chicken thighs (1 1/2lb total)
1 16oz jar Napa cabbage kimchi, with 1/8c liquid drained and separated
2 t rice vinegar
4 c greens (mizuna, watercress, baby spinach, butter lettuce)
4-5 green onions, white and green parts thinly sliced in diagonal rounds


Method:

Preheat oven to 450°F.

Toss potatoes with 1 T oil on a large, rimmed baking sheet, season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.

Marinate green onion slices in kimchi juice and vinegar.

Meanwhile, season chicken with salt and pepper. Heat 1 T oil in a large skillet over medium high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.

Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.

Using a pestle (or large spoon), lightly smash potatoes. Scatter semi-drained kimchi and drained, marinated green onions over, roast until warm, about 5 minutes.

Meanwhile, whisk reserved kimchi vinegar and 1 T oil together in a small bowl.

Toss greens with dressing. Serve potato and chicken mixture, divide salad and serve along side.