Tomato Braised Chicken: A Fusion Italian-Style Dakbokkeumtang
Italian-Style Chicken Stew (Chicken Cacciatore) with Tomato Sauce
Here’s my take on an Italian-inspired Dakbokkeumtang, infused with the rich flavors of tomato sauce! This dish beautifully marries the comforting Korean braised chicken with classic Italian elements. It’s perfect for a special occasion or to elevate your weeknight dinner. Enjoy a taste of Italy right in your own kitchen!
Main Ingredients- 1 whole chicken, cut for braising (approx. 1kg)
- 2 cups tomato sauce (approx. 400ml)
Other Ingredients- 3-4 Tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1.5 cups white wine (approx. 300ml)
- 15 tomatoes (medium-sized, chopped roughly)
- 1 onion (chopped roughly)
- 5 button mushrooms (chopped roughly)
- 8-10 cloves garlic (whole)
- 1/2 bell pepper (any color, chopped roughly)
- 10 pitted black olives (halved)
- 3-4 Tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1.5 cups white wine (approx. 300ml)
- 15 tomatoes (medium-sized, chopped roughly)
- 1 onion (chopped roughly)
- 5 button mushrooms (chopped roughly)
- 8-10 cloves garlic (whole)
- 1/2 bell pepper (any color, chopped roughly)
- 10 pitted black olives (halved)
Cooking Instructions
Step 1
First, rinse the chicken pieces and pat them thoroughly dry. Place the chicken in a bowl, generously season with salt, pepper, and olive oil. Gently massage the seasonings into the chicken. Let it marinate for about 20 minutes; this step ensures the flavors penetrate the meat beautifully.
Step 2
Prepare your vegetables. Chop the onion, button mushrooms, and bell pepper into roughly bite-sized pieces. If using larger tomatoes, chop them similarly. Keep the garlic cloves whole.
Step 3
Heat a generous amount of olive oil in a wide, deep pan or pot over medium-high heat. Add the marinated chicken pieces and sear them until golden brown on all sides. Browning the chicken locks in the juices and adds a wonderful depth of flavor.
Step 4
Once the chicken is nicely browned, add the whole garlic cloves and sauté for another minute until fragrant. Carefully remove the browned chicken pieces from the pan and set them aside temporarily. This prevents the chicken from overcooking while you sauté the vegetables.
Step 5
In the same pan, add the chopped onions, mushrooms, bell peppers, and tomatoes. Sauté over medium heat, stirring occasionally, until the vegetables begin to soften and release their moisture.
Step 6
When the vegetables are slightly tender, pour in the white wine. Increase the heat to high and let it simmer vigorously for about 5 minutes, allowing the alcohol to evaporate and the wine to reduce. This process infuses the vegetables and sauce base with wine’s complex notes.
Step 7
Now, stir in the tomato sauce and the halved black olives. Return the seared chicken pieces to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover the pan, and let it simmer gently for about 20 minutes, or until the chicken is fully cooked and the sauce has thickened to your desired consistency.
Step 8
Finally, garnish with fresh basil leaves or a sprinkle of dried parsley for an aromatic finish. For an extra touch of Italian flair, grate some hard cheese like Parmigiano-Reggiano over the top. Serve hot with rice or crusty bread for a truly satisfying meal!
