Crispy Chicken Thighs

Wash and dry the fresh produce. Remove and discard the core of the cabbage; thinly slice the leaves. Remove and discard the stems of the shiitake mushrooms; thinly slice the caps. Cut the maitake mushrooms into bite-sized pieces. Remove and discard the root end of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the ginger. Peel and mince the garlic. Cut the head of lettuce in half lengthwise.

In a medium bowl, combine the cabbage, vinegar, sugar, half the green tops of the scallions, half the garlic and half the ginger. Add as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be. Stir in a drizzle of olive oil and season with salt to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

While the kimchi marinates, pat the chicken thighs dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of oil on medium until hot. Add the seasoned chicken thighs, skin sides down, and cook, loosely covering the pan with aluminum foil, 10 to 12 minutes, or until the skin is crispy and browned. Flip the chicken and cook 3 to 5 minutes, or until cooked through (the juices should run clear). Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the chicken with aluminum foil and set aside in a warm place.

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add an additional teaspoon of oil.) Add the shiitake mushrooms and maitake mushrooms; cook, stirring occasionally, 3 to 5 minutes, or until browned and crispy. Add the white bottoms of the scallions and remaining garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Add the lettuce halves, cut sides down, to the pan of mushrooms; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until the lettuce is slightly softened. Flip the lettuce halves and add the chicken demi-glace, butter and ¼ cup of water. Cook, occasionally swirling the sauce around the pan, 1 to 2 minutes, or until well combined and heated through. Remove from heat and season with salt and pepper to taste.

Divide the cooked mushrooms, braised lettuce and sauce from the pan of mushrooms and braised lettuce between 2 dishes. Top each with a cooked chicken thigh and the kimchi. Garnish with the remaining green tops of the scallions. Enjoy!