Chicken in Coconut Milk

• 3 pounds chicken, whole cut into portionsized pieces
• 1 each garlic cloves minced
• 2 cups coconut milk
• 1 Sprig parsley leaves fresh
• 1 teaspoon thyme dried
• 1/4 cup coconut oil
• 1 each onions finely chopped
• 1/4 pound mushrooms sliced
• 1 x salt and black pepper
• 1 small hot chili peppers fresh

1. Towel dry the chicken.
2. In a large, heavy skillet, heat the oil.
3. Add chicken pieces and fry until lightly browned.
4. Remove from the skillet a aside.
5. in the same skillet, saute the onion, garlic, and mushrooms for 3 minutes.
6. Return the chicken to the skillet and add the coconut milk and pepper to taste.
7. Tie the parsley, hot pepper, and thyme in a cheese pouch to form a bouquet garni, and add to the skillet.
8. Cover and simmer the chicken is tender, about 1 1/4 hours.
9. Remove the bouquet garni and the chicken with rice.

chicken, garlic, coconut milk, parsley, thyme, coconut oil, onions, mushrooms, salt, hot chili peppers

Taken from recipeland.com/recipe/v/chicken-coconut-milk-44136 (may not work)