KOREAN BRAISED CHICKEN WITH MUSHROOMS

Korean Braised Chicken with Mushrooms image

Provided by Vickie Parks

Categories Chicken

Time 1h

Number Of Ingredients 14

3 1/2 lb fryer chicken, cut-up (or 10 pieces of chicken including breasts, thighs, legs)
1 Tbsp vegetable oil
4 medium shallots, peeled and thinly sliced
1 Tbsp fresh ginger, sliced paper thin
2 clove garlic, thinly sliced
3 large poblano chilies, seeded and thinly sliced
1 Tbsp ground cumin
1 tsp black pepper
1/2 tsp salt
1/2 lb cremini mushrooms, stems trimmed and caps sliced 1/4 inch thick
2 Tbsp gochujang (korean chili paste)
1/2 cup dry white wine or sake
2 Tbsp rice vinegar
2 green onions, chopped (for garnish)

Steps:

1. Rinse chicken pieces, pat dry with paper towels.
2. Heat oil in a large heavy-duty skillet over medium heat. Sear chicken in the hot oil until lightly browned on all sides. Transfer chicken to a platter.
3. Reduce heat to low. Add additional oil to skillet if necessary. Add shallots, ginger, garlic and poblano chilies to skillet and sauté on low until shallots are just starting to change color. Stir in the cumin, pepper, salt, and mushrooms, and continue cooking until mushrooms are soft.
4. Stir in the gochujang, wine (or sake) and rice vinegar, and stir well.
5. Keep heat on low. Place chicken in the skillet, skin side up. As you add each piece of chicken, thoroughly baste it with the pan sauce. Cover pan, and simmer chicken for 30 minutes. Garnish with green onion, and serve immediately.