Kimchi Chicken

Kimchi Chicken with Smoky Paprika LardonsServes 4-6


  • 12 oz Smoky Paprika Lardons
  • 1 chicken, skin-on, cut into 10 pieces
  • 8 garlic cloves, peeled and slightly crushed
  • 1 pint cherry tomatoes
  • 1 cup dry white wine
  • 1 jar Kimchi (mild or spicy)
  • Noodles or rice to accompany


  1. In a large dutch oven, cook lardons according to The Baconer’s secret method and transfer to a plate.
  2. Leave bacon fat in the pan.
  3. Meanwhile, season chicken pieces on both sides generously with salt and pepper.
  4. Once bacon is removed, add chicken to pan and cook, skin side down in 12-15 minutes. Feel free to add a tablespoon of butter or olive oil is there doesn’t appear to be enough fat in the pan after cooking the lardons.
  5. Add garlic cloves and tomatoes to the chicken and cook about 5 minutes or until the tomatoes begin to burst.
  6. Add wine to the chicken and bring liquid to a boil until liquid is reduced by ½.
  7. Flip chicken pieces over so skin-side is facing up and is above the liquid line (if possible).
  8. Add kimchi and bacon nestled around the chicken.
  9. Bring entire pot to a simmer and reduce heat. Cook for another 25-30 minutes or until chicken reaches an internal temperature of 165° F
  10. Serve on top of rice or thick butter noodles.


Bacetta Lardons, Cracked Pepper Lardons or Smoky Paprika Lardons