Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 220°C (425°F) and lightly toss 800 grams of bone-in, skin-on chicken thighs, 300 grams of halved small new potatoes, 200 grams of 2-inch carrot chunks, and 150 grams of quartered shallots with 15 ml of olive oil, 5 grams of sea salt, and 5 grams of black pepper on a large baking sheet.

2. 2

   Roast the seasoned chicken and vegetables in the preheated oven for 25 minutes, or until the chicken skin is deeply golden and vegetables begin to char.

3. 3

   Heat the remaining 15 ml of olive oil in a large oven-safe Dutch oven or deep skillet over medium heat, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.

4. 4

   Carefully pour in 200 ml of dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and allow it to simmer for 2 minutes to reduce slightly.

5. 5

   Add 400 ml of chicken broth, 200 ml of full-fat coconut milk, 5 grams of fresh thyme sprigs, 2 grams of fresh rosemary sprigs, and 1 bay leaf to the Dutch oven, stirring to combine.

6. 6

   Gently transfer the roasted chicken and vegetables from the baking sheet into the Dutch oven with the liquid, ensuring they are mostly submerged.

7. 7

   Cover the Dutch oven and continue to cook in the oven for another 30-40 minutes, or until the chicken is cooked through and tender and the vegetables are soft.

8. 8

   Remove the bay leaf, adjust seasoning if needed, and garnish the Poulet Provençal au Lait de Coco Rôti with 15 grams of chopped fresh parsley before serving.