I’m always looking for new ways to make chicken. It’s one of my go-to proteins since I know that at least 75% of the Beckmann’s will eat it. My lone hold-out is LJB. For some reason, he’s my cheese and carb guy that doesn’t really care for meat. Except bacon. Because I’ve trained him right and it’s not an option to not like bacon in my house. Anyways, the other day I made this coconut milk braised chicken. I’ve braised pork in milk before and the results were amazing, so I tried coconut milk and chicken. And everyone ate it! It’s something about the milk making the meat extra tender and then the coconut milk added a slight coconut flavor. I think that’s why the Thai curries use coconut milk.
Start by seasoning your chicken with salt and pepper. **Pardon the quality of the pictures, I’m still unpacking and used my cell phone.
In a large oven-safe pot, sear chicken in olive oil over medium-high heat.
Sear chicken on both sides in batches if necessary. Remove from heat. The chicken doesn’t have to be cooked through as it will cook more in the braising liquid.
Then in the same pot, add more olive oil and the sliced onions. Cook over medium heat for about 4-5 minutes.
Then add coconut milk.
Add fresh thyme and head of garlic sliced in half. Let simmer for about 5 minutes.
Add chicken back to the pot.
Cover and bake at 375 degrees for about 40-45 minutes, until chicken is cooked through.
Serve and enjoy!
1 1/2 lbs boneless, skinless chicken thighs
1 medium yellow onion, sliced
1 – 14.5 oz can of coconut milk
8 sprigs of fresh thyme
1 head garlic, cut in half
Season chicken thighs with salt and pepper. In a large oven-safe pot, sear chicken on both sides in olive oil over medium-high heat. Remove from heat. Add more olive oil to the pot. Cook onions over medium heat for about 4-5 minutes. Then add coconut milk, fresh thyme and garlic. Let simmer for about 5 minutes. Add chicken back to the pot. Cover and bake at 375 degrees for about 40-45 minutes, until chicken is cooked through.
Serve and enjoy!