Japanese🥩 Meat

Provence-Style Tomato Braised Chicken

Name: Provence-Style Tomato Braised Chicken
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500 g Bone-in chicken; to taste Salt; 3 Tomatoes; 1 Eggplant; ½ Zucchini; ½ Onion; 5 cloves Garlic; 50 g Black olives; 400 g Tomato puree; 200 ml Water; ½ tsp Mixed herbs; ½ tsp Salt; ~2 tbsp Parsley

🍽 Serves 4

Using a thermal cooking pot to gently simmer bone-in chicken with onions, tomatoes and other vegetables, this recipe creates a Provence-style tomato braised chicken. The pot's retained heat slowly draws out the umami from the ingredients, resulting in tender, juicy meat while the vegetables keep their shape without falling apart.

Adapted from a video by MASAの料理ABC

Presented by 膳魔師-南法風燉煮雞肉/ Tomato & Vegetable Braised Chicken |MASAの料理ABC

Watch on YouTube

Ingredients

Bone-in chicken500 g
Saltto taste
Tomatoes3
Eggplant1
Zucchini½
Onion½
Garlic5 cloves
Black olives50 g
Tomato puree400 g
Water200 ml
Mixed herbs

Steps

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1
Season the bone-in chicken pieces evenly with salt and set aside.
2
Cut the tomatoes, eggplant, zucchini, onion and garlic into bite-sized pieces.
3
Heat the inner pot of the thermal cooker and stir-fry the chicken together with all the prepared vegetables briefly.
4
Add the tomato puree, water, mixed herbs and salt, stir well and bring to a boil.
5
Place the inner pot into the thermal cooker's insulated housing and let it braise gently using retained heat, allowing the chicken and vegetables to become tender and flavorful without needing to watch the stove.
6
Before serving, open the lid, garnish with black olives and parsley, then enjoy.

Provence-Style Tomato Braised Chicken

Ingredients

Steps

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