Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.2 kilograms of chicken thighs with paper towels and season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 30 grams of unsalted butter and 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned chicken thighs skin-side down for 5-7 minutes until golden brown, flip and sear for another 3-4 minutes, then remove and set aside.

3. 3

   Add 1 large diced yellow onion and 2 cloves of minced garlic to the pot, sautéing for 5 minutes until softened, then add 150 grams of quartered cremini mushrooms and cook for another 3-5 minutes until lightly browned.

4. 4

   Stir in 1 tablespoon of all-purpose flour into the vegetables and cook for 1 minute, then deglaze the pot with 100 milliliters of dry white wine, scraping up any browned bits, and simmer for 2 minutes.

5. 5

   Pour in 250 milliliters of chicken broth, 400 milliliters of full-fat coconut milk, 1 teaspoon of dried Herbes de Provence, 0.5 teaspoon of dried thyme, and 1 whole bay leaf, bringing the mixture to a gentle simmer.

6. 6

   Return the seared chicken thighs to the Dutch oven, nestling them into the liquid, then cover the pot and reduce heat to low, simmering for 2 hours, or until the chicken is tender and falling off the bone.

7. 7

   Remove the bay leaf, taste and adjust seasoning if needed, then garnish the Poulet Mijoté à la Crème de Coco et Herbes de Provence with 2 tablespoons of fresh chopped parsley before serving.