A chicken dinner featuring a whole chicken is often reserved for special occasions. We all tend to go to chicken breasts or thighs for convenience but why not cook a whole chicken every once in a while? Not only is it easier than you think but cooking it whole means more flavor since the bones are intact and both white and dark meat is present.
You get all of that with this recipe and more. Lemongrass, thyme, garlic, and ginger are combined and half of that is placed into the cavity to infuse the chicken with flavor and aromatics from the inside out. They permeate the meat and come through as lovely background flavors. The whole chicken is then browned and popped into the oven to braise. Braising requires a cooking liquid and the liquid of choice in this recipe is coconut milk. As you know, quality coconut milk is very rich and fatty which is why we love it. Homemade is even better – if you are up for it, try it.
When used for braising, it does a great job at giving the meat some flavor and even more importantly, keeps it moist. And the sauce can be used to spoon over rice or vegetables. True to my form of cooking, I always tend to bring in extra bold flavors and a teaspoon of curry powder is added – I know what you are thinking….. Curry chicken? Not quite. The teaspoon adds just enough so it blends in with the other ingredients without taking over the other ingredients. Also blends in with the lemongrass. If you are unfamiliar with lemongrass, it’s a lemony stalk which adds a citrus hit with a distinct floral aspect. Available in most supermarkets – especially in Asian Markets. OH MY! That sauce is SOOO DELISH! You will want to pour it on everything.
This is all cooked in a Dutch oven (or an oven safe pot) until the meat is tender and the braising liquid has seeped into the chicken.
From there, all you have to do is serve it up. You can also pair it with this coconut rice right here I give you permission to nibble on the bones!!! Enjoy!!!
Notes
If you have time marinate the chicken and refrigerate overnight – it tastes even better. It’s best to use an enameled cast iron because it heats evenly and retains temperature well. Since we are braising the chicken it should not be submerged into the coconut liquid. You can completely leave out the onions – tried it several times and it tastes great without it.
Watch How to Make It
[adthrive-in-post-video-player video-id=”kxiwjXwD” upload-date=”Mon Aug 06 2018 20:31:44 GMT+0000 (Coordinated Universal Time)” name=”Braised Chicken in Coconut Milk” description=”Braised Chicken in Coconut Milk- This Whole chicken is INCREDIBLY juicy ,tender , flavorful and the meat is falling off the bones. Throw in some potatoes, carrots and you have yourself an effortless one pot weeknight meal.”]
