• 1½–2 pound bone-in, skin-on chicken thighs (4–6 pieces)
• 1 onion, sliced
• 6 cloves garlic, sliced
• 1 8oz can tomato paste
• Momofuku Chili Crunch
• 1 28oz can whole peeled tomatoes
• ⅓ cup Momofuku Soy Sauce
• 2 14oz cans cannellini beans
• feta cheese, broken into large chunks
• basil or cilantro (optional)

Heat oven to 400°F.

Season chicken with Kosher salt. Add 3 tablespoons of olive oil to a large skillet or braiser and add chicken skin side-down to cold skillet. Turn heat to medium-high and cook for 8 minutes or until chicken easily releases from the skillet and skin is browned and crispy. (If the chicken is sticking to the skillet, let it cook a little longer.) Flip and cook for 4 more minutes, then remove from the skillet and set aside.

Add onions and garlic, and reduce heat to medium. Cook for 10 minutes, until onions are softened and starting to brown, but not charred. Stir in tomato paste and 3 tablespoons of Momofuku Chili Crunch. Cook for 1 minute, stirring frequently.

Using kitchen shears, roughly cut up the whole tomatoes in the can, then add them to the skillet. Stir in ⅓ cup Momofuku Soy Sauce and cannellini beans, and bring to a boil, scraping up any browned bits on the bottom of the skillet.

Nestle chicken within the tomatoes and top with large chunks of feta, then bake for 30 minutes.

Remove from the oven and let cool slightly. Top with fresh basil or cilantro (if desired), and serve with more Momofuku Chili Crunch.