Coconut Braised Chicken

Method

1. Mise en place: dice veg into large uniform pieces, keep cherry tomatoes whole, roughly mince garlic, salt & pep the chicken.
2. Preheat oven to 375°F.
3. In a large cast iron pan, sear the chicken thighs skin side down until golden crispy.
4. Flip chicken and continue cooking for 5 minutes.
5. Add garlic, saute for 30 seconds before adding the rest of the veggies.
6. Add coconut cream, and about a 1-2 cups of water (you want the sauce to be brothy, and ideally not to fully cover the thighs)
7. Transfer to the preheated oven and braise for 30 minutes or until chicken thighs are fully cooked.
8. Season the sauce.