Braised Chicken with Coconut Milk

Ingrédients

• 1 Tablespoon butter (or olive oil for dairy free option)
• Kosher salt and pepper
• 3 lbs. bone in chicken thighs and/or drumsticks
• 1 lemon
• 13.5 oz. full fat, unsweetened coconut milk
• 1 head garlic (cloves separated and peeled)
• 1/4 cup thinly sliced sage leaves

Préparation

1. 1

   Preheat the oven to 375 degrees.

2. 2

   In a large Dutch oven, heat the butter or oil over medium high heat. Salt and pepper the chicken on all sides then add it to the pan in a single layer. You might need to do this in two batches. Leave the chicken undisturbed until well browned on the bottom, about 3-4 minutes. Flip, and brown the other side. Repeat with remaining chicken.

3. 3

   Turn the heat off and return all the chicken to the skillet. Using a vegetable peeler, slice long strips of lemon peel on top of the chicken, being careful not to get any of the white pith. Pour the coconut milk in then stir in the sage and garlic cloves.

4. 4

   Cover the pot and bake in the oven for 45-55 minutes, or until chicken is fall apart tender. Remove from oven and let stand for a few minutes. Serve over mashed potatoes or rice. If desired, squeeze a little extra lemon juice over the chicken when serving.