CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

Serves 2


  • 4 (5-7 oz) bone-in, skin on chicken thighs, trimmed
  • 2 tablespoons soy sauce
  • 3/4 cup coconut milk
  • 1/2 cup water
  • 1/3 cup cider vinegar
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon pepper
  • 1 scallion, sliced


  1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes or up to an hour.
  2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 10-inch nonstick skillet and set aside soy sauce.
  3. Place skillet over medium-high heat and cook until chicken skin is browned, 10 minutes. While chicken is browning, whisk coconut milk, water, vinegar, garlic, bay leaves, and pepper into soy sauce.
  4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered, for 15 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, 15-20 minutes longer. Transfer chicken to platter and tent loosely with aluminum foil.
  5. Discard bay leaves. Return sauce to simmer and cook until slightly thickened and reduced, about 2 minutes.