Kimchi Braised Crispy Chicken Thighs

theurbanposer.com

Anne Rogers Leary

4 oz thick cut, diced prosciutto

2 tablespoons olive oil

6 bone-in chicken thighs, skin on

5 to 6 large garlic cloves, lightly smashed and peeled

1 pint (25 to 30) cherry tomatoes

1 cup chicken broth

2 cups Kimchi, pre or homemade* hot or mild (I used THIS)

¼ cup chopped green (spring) onions or chives

Equipment: 12″ Casserole pan like THIS one. Or another pot/pan large enough to hold 8 chicken thighs.

Directions at theurbanposer.com

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