Skillet-Braised Cherry-Kimchi Chicken 


Total Time: 48 Minutes

Prep: 20 Minutes

Cook: 28 Minutes

Yield: 4 Servings

Level: Intermediate 

skillet braised cherry kimchi chicken


  • 4 slices bacon, cut crosswise into ¼-inch strips 
  • 4 bone-in chicken drumsticks 
  • 4 bone-in chicken thighs
  • Salt and ground black pepper
  • 4 garlic cloves, minced
  • 4 fl/oz/ 120ml of chicken stock
  • 4 fl/oz/ 120ml Montmorency tart cherry juice
  • 8fl/oz/250ml mild kimchi, drained, plus additional for serving (optional)
  • 4 fl/oz/ 120ml dried Montmorency tart cherries
  • 15ml soy sauce
  • 15ml sriracha, plus additional for serving (optional)
  • Thinly sliced green onions, for serving
  • White sesame seeds, for serving
  • Prepared white or brown rice, for serving
  • Baby spinach or salad greens, for serving


In large high-sided skillet, cook bacon over medium heat 6 to 8 minutes or untilcrisp, stirring frequently.  

Transfer bacon to plate; leave skillet on a low heat. 

Season chicken with salt and pepper. Place chicken skin side down in skillet and cook 8 to 10 minutes or until skin is dark golden brown.  

Transfer chicken to plate with bacon. 

Remove all but 1 tablespoon bacon drippings from skillet and discard.  

Reduce heat to medium-low.  

Add garlic; cook 30 seconds, stirring constantly.  

Stir in chicken stock and cherry juice.  

Heat to boiling over medium-high heat. Boil 2 minutes, scraping up browned bits on bottom of skillet with wooden spoon. 

Reduce heat to medium; stir in kimchi, dried cherries, soy sauce and sriracha. Nestle chicken, skin side up, and bacon, into kimchi mixture. Cook 10 to 12 minutes or until internal temperature of chicken reaches 165 degrees F/75C. 

Garnish chicken with onions and sesame seeds.  

Serve with rice, spinach, and additional kimchi and sriracha, if desired. 

Recipe courtesy of Lori Yates, from Foxes Love Lemons