Vermicular | Braised Chicken with Sungold Tomatoes

Braised Chicken with Sungold Tomatoes

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
32 min
Cooking Steps

[MED] 2-3 min + 2-3 min

[LOW] 30 sec + 2 min + 25 min


2 chicken thighs, wings, and breasts from a 2 lb whole chicken
4-5 tablespoons all-purpose flour
2 tablespoons olive oil

1 cup Sungold cherry tomatoes, halved lengthwise
¼ medium onion, sliced into ⅛” slices
1 red bell pepper, cut into bite-sized pieces
2 cloves garlic, sliced
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley

  1. Season the chicken with salt and pepper. Dredge in flour and pat the surfaces to remove excess flour.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add 2 tablespoons of olive oil and spread evenly. Sear the chicken skin-side down first for 2-3 minutes or until golden brown. Flip the chicken and sear the other side for another 2-3 minutes until both sides are golden brown. Transfer chicken to a plate and set aside.

  3. Switch to [LOW] heat, add garlic and sauté for about 30 seconds. Add onions and bell peppers and continue to sauté for 2 minutes until soft. Sprinkle salt and pepper.

  4. Add cherry tomatoes, bay leaves and thyme in the pot. Add back the seared chicken along with the drippings. Cover and braise over [LOW] heat for 25 minutes.

  5. Garnish with chopped parsley. Serve warm.

  • No need to coat the chicken with flour if you’d like to go gluten-free.

  • Try not to burn garlic in Step 3 to avoid garlic from becoming bitter.

  • Credit: Chef Tetsu Yahagi - Recipe video

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Musui–Kamado with the Vermicular Cookbook.

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