Braised Chicken in Coconut Milk
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Chicken thighs and drumsticks become unbelievably tender after slow cooking in a flavorful coconut milk, sage, and garlic broth.
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This chicken is fabulous. Supremely tender with a rich, subtle, lemony sauce.
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INGREDIENTS
Butter
Salt and pepper
Chicken thighs
Lemon
Full fat coconut milk
Garlic
Sage leaves
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INSTRUCTIONS
Preheat the oven to 375 degrees.
STEP 1
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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
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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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