Korean Braised Chicken (Jjimdak)

Step 1

Cut each potato lengthwise in half, then cut each half in half again to make quarters about 2 inches long, keeping the skin on.

Step 2

Cut the carrot into thin rounds about 1/4 inch thick by slicing straight across the carrot with the knife held at a perpendicular angle.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Place the chicken thighs in the hot oil and cook without moving them for 3 minutes until the bottom turns light golden, then flip each piece and cook the other side for 2 minutes until light golden.

Step 6

Add the minced garlic to the skillet and stir it into the oil around the chicken for 30 seconds until it becomes very fragrant.

Step 7

Pour in 3 tablespoons of soy sauce and 1 tablespoon of honey, then scrape the bottom of the skillet with a wooden spoon to lift any stuck-on brown bits.

Step 8

Scatter the potato and carrot pieces around the chicken, then add 1/2 cup of water.

Step 9

Reduce heat to medium, cover the skillet with a lid, and simmer for 12 minutes until the potatoes are soft when pierced with a fork.

Step 10

Remove the lid and increase heat to medium-high, then cook uncovered for 3 minutes more, stirring occasionally, until the sauce reduces to a glossy glaze that coats the chicken.

Step 11

Taste the sauce and add salt and pepper to balance the flavors, then transfer to a serving bowl or plates.