Martinique Chicken and Coconut Milk
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 tablespoons oil
- 3 lbs chicken pieces, your choice
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1⁄2 lb sliced mushrooms
- 2 cups coconut milk
- salt and pepper
- 1⁄4 teaspoon thyme
- 1⁄4 cup parsley (to garnish)
directions
- Heat oil in a heavy skillet, and brown chicken pieces (probably in batches).
- Remove chicken and set aside.
- Add onion, garlic and mushrooms to skillet, and sauté until onion is tender.
- Return chicken to skillet. Add salt, pepper, and thyme. Pour in coconut milk.
- Cover and simmer for one hour.
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RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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