Easy Savory Braised Chicken

This has wonderful flavor and a juicy texture. It’s so simple, just braise in liquid and broil. Don’t be weary of these bold flavors, they actually mellow while cooking and create a nice caramelized chicken with lots of pan juices. Serve with brown or white rice to soak up all those seasonings.

Servings

Calories 511kcal

Ingredients

1 can 14 ounce coconut milk
½ cup soy sauce I use low sodium
½ cup white vinegar
6 bay leaves
1 teaspoon curry powder
¼ teaspoon crushed red pepper
1 head of garlic top sliced off horizontally
3 lbs. Chicken pieces bone-in, skin-on
2 teaspoons honey
Salt and pepper to taste

Instructions

In a large Dutch oven, whisk coconut milk, soy sauce, vinegar, bay leaves, curry powder, red pepper, and garlic. Nestle chicken in liquid, turning to coat. Bring mixture to a boil over medium high heat. Lower heat to simmer, cover and cook for 1 hour.
Preheat broiler.
Remove chicken from liquid and place on a sheet pan. Drizzle with honey and a little kosher salt and pepper. Broil for about 5 minutes, or until lightly browned on top. While chicken is broiling, bring cooking liquid back to a boil in the Dutch oven, and boil down to reduce the sauce a little.
Serve chicken warm with pan juices.