Braised Chicken Recipe
This braised chicken recipe features juicy chicken simmered in coconut milk with garlic and fresh thyme until perfectly tender. It’s cozy, flavorful, and made all in one pot. Just sear, pour, and let the oven take care of the rest.
Servings: 6 people
Equipment
Ingredients
- 4 pounds of chicken pieces (I used boneless chicken thighs and drumsticks)
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 6 thyme sprigs
- 1 whole garlic bulb separated into individual cloves and peeled
- 1 can coconut milk shake it before opening
Instructions
- Prep. Preheat the oven to 375°F.
- Prepare the chicken. Season the chicken pieces with salt and black pepper.
- Brown the chicken pieces. Heat the olive oil and butter in a Dutch oven or any other heavy pot that is stovetop and oven safe. Add the chicken pieces to the pot and cook for 3 minutes; flip and cook for 3 more minutes, or until the chicken is browned on all sides.
- Mix in the aromatics. Add the thyme sprigs and garlic, and cook and stir for 30 seconds.
- Stir in the coconut milk. Pour in the coconut milk and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cover the pot and bake in the oven for 50 to 60 minutes, or until the chicken is cooked through and tender. Chicken is done when its internal temperature registers at 165˚F.
- Rest and serve. Remove the braised chicken from the oven and let it rest for 5 to 10 minutes before serving.
Nutrition
Calories: 545kcal | Carbohydrates: 2g | Protein: 66g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 256mg | Potassium: 841mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 263IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 5mg
