Coconut Milk and Thyme Braised Chicken

• Gluten free
• Paleo

• Meat

  • 4 lbs Chicken

• Produce

  • 1 Garlic, whole bulb
  • 6 Thyme, sprigs

• Canned Goods

  • 2 cups Coconut milk

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

Found on diethood.com

Description

Ingredients

• 4 pounds of chicken pieces (I used boneless chicken thighs and drumsticks)
• salt and fresh ground pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 6 thyme sprigs
• 1 whole garlic bulb, separated into individual cloves and peeled
• 2 cups coconut milk

Directions

• Preheat oven to 375F degrees.
• Season chicken pieces with salt and pepper.
• Heat olive oil and butter in a dutch oven or any other heavy pot that is stovetop and oven safe.
• Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes or until chicken is browned on all sides.
• Add thyme sprigs and garlic; cook and stir for 30 seconds.
• Add coconut milk, cover and bake for 50 minutes to 1 hour, or until chicken is cooked.
• Remove from oven and let stand several minutes.
• Serve.

Nutrition