Braised Chicken With Gochujang

By Florence Fabricant

Published November 14, 2017

  • Rikki Snyder for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(809)
Comments
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Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won’t use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.

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Ingredients

Yield:4 servings

  • 1 3½ pound chicken, cut in 10 pieces

  • 1 tablespoon grapeseed oil (optional)

  • 4 large shallots, sliced thin

  • 1 tablespoon finely slivered fresh ginger

  • 2 large cloves garlic, sliced thin

  • 3 poblano chiles, cored, seeded, cut in thin slivers

  • 1 teaspoon ground cumin

  • ½ pound cremini mushrooms, stems trimmed, sliced ¼-inch thick

  • Salt

  • 2 tablespoons gochujang

  • ½ cup sake or dry white wine

  • 2 tablespoons rice vinegar

  • 2 tablespoons minced cilantro leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

16 grams carbs; 298 milligrams cholesterol; 986 calories; 26 grams monosaturated fat; 16 grams polyunsaturated fat; 18 grams saturated fat; 64 grams fat; 3 grams fiber; 1438 milligrams sodium; 78 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat chicken pieces dry. Heat a heavy 3 ½-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.

  2. Step 2

    Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.

  3. Step 3

    Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.

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Ratings

4 out of 5
809 user ratings
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Comments

S. Porter

I realize people have dietary restrictions but am I the only one who gets tired of the complaints about salt levels, calories and food sensitivities in the comments?

Kathleen Russell

I have to say this; I also am really tired of people complaining about fat, salt, etc., in the NYT recipes. There are plenty of nutritionally braised food websites. Go there,and leave our NYT alone!

Mary

Made this today for an early Sunday dinner -- absolutely delicious. I debated subbing sriracha for the gochujang but am so glad I didn't. The depth of flavor from the shallots, poblano, crimini and gochujang is amazing for a dish that cooks a relatively short time. I used white wine and my only change was doubling the crimini. I'm a long time NYT Cooking fan, but never commented before. Great dish, Florence - thanks so much! This and Chicken Shawarma get 5 stars from me.

Katherine J.

This was delicious. The recipe worked well with boneless chicken breasts; cooking the chicken chunks in the sauce without browning keeps the meat from drying out. Follow the timing to avoid over cooking. We like spicy dishes so I used rounded teaspoons of the spices. I might even double the spices next time and serve with sautéed spinach.

Katherine J.

Really good recipe. I used 2 lbs of boneless, skinless

Buffalo

Made this recipe last week and found it disappointing; however, when I served the leftovers three days later it was fantastic. Discovered that the flavors need time to develop.

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