[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” thick slices
1 red bell pepper, cut into bite-size pieces
2 cloves garlic, sliced
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley
Season the chicken with salt and pepper. Dredge in flour and pat the surfaces to remove excess flour.
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.
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.
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.
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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