Tomato Dakbokkeumtang: A Rich and Flavorful Italian-Inspired Braised Chicken
Tired of Spicy? Enjoy the Creamy, Flavorful Tomato Dakbokkeumtang!
Instead of watery eyes and a runny nose from overly spicy dishes, why not try this delicious Tomato Dakbokkeumtang? It’s an Italian-style twist on the classic Korean braised chicken that perfectly suits our taste buds. This dish offers a delightful fusion of Italian flavors with the comforting familiarity of dakbokkeumtang, making it an ideal choice for a special meal or when entertaining guests. Discover this unique chicken recipe, brought to you by AllRecipes and 10000recipe.com!
Essential Ingredients- 2 Chicken Drumsticks
- 4 Chicken Drumettes
- 1/2 Onion (coarsely chopped)
- 1 Celery Stalk (coarsely chopped)
- 3 Cloves Garlic (smashed with the back of a knife)
- 8 Cherry Tomatoes (halved)
- 1 Cup Canned Whole Peeled Tomatoes (crushed)
- 1 Cup White Wine
- 2 Tbsp All-Purpose Flour
- A Pinch of Rosemary (fresh or dried)
- A Pinch of Parsley (fresh or dried, for garnish)
- Salt to taste
- Black Pepper to taste
- 3 Dried Red Chili Peppers (Peperoncino, adjust for spice level)
- Olive Oil for cooking
Cooking Instructions
Step 1
Begin by thoroughly washing the chicken drumsticks and drumettes under cold running water. Pat them dry with paper towels. Season the chicken generously with salt, black pepper, and rosemary. Drizzle with a little olive oil and let it marinate for at least 20 minutes. The rosemary will help tenderize the chicken and impart a lovely aroma.
Step 2
While the chicken marinates, coarsely chop the onion and celery. Smash the garlic cloves using the flat side of your knife; this releases their aromatic oils. Having these aromatics prepared will streamline the cooking process.
Step 3
Lightly coat the marinated chicken pieces with the all-purpose flour. This flour coating will help the chicken brown nicely and keep it moist and tender as it braises in the sauce.
Step 4
Heat a generous amount of olive oil in a deep pot or Dutch oven over medium-low heat. Add the chopped onion, celery, and smashed garlic. Sauté gently until the vegetables become translucent and fragrant, about 5-7 minutes. Be careful not to burn the garlic.
Step 5
Add the flour-dusted chicken pieces and the dried red chili peppers (peperoncino) to the pot. Sear the chicken on all sides until it’s nicely browned. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce slightly, allowing the alcohol to evaporate and its flavor to meld with the other ingredients.
Step 6
Add the crushed canned whole tomatoes and the halved cherry tomatoes to the pot. Stir everything together to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise for 20-30 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. Stir occasionally to prevent sticking.
Step 7
Finally, season the dish with about 1/2 teaspoon of salt and a fresh grind of black pepper. Taste and adjust the seasoning as needed – you can add more salt or pepper to your preference. Once the flavors are perfectly balanced, serve the rich and aromatic Tomato Dakbokkeumtang hot. Garnish with fresh parsley for a beautiful finish.
