Braised Chicken in Coconut Milk

Chicken thighs and drumsticks become unbelievably tender after slow cooking in a flavorful coconut milk, sage, and garlic broth.

This chicken is fabulous. Supremely tender with a rich, subtle, lemony sauce.

INGREDIENTS

Butter

Salt and pepper

Chicken thighs

Lemon

Full fat coconut milk

Garlic

Sage leaves

              INSTRUCTIONS Preheat the oven to 375 degrees.

STEP 1

In a large Dutch oven, heat the butter or oil over medium 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.

STEP 2

STEP 3

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.

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