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Chicken with Thai Basil

July 15, 2012


This is an easy & highly flavorful one pot preparation. And the slow braise in the oven results in extremely moist & tender chicken, with a fantastic sauce that’s perfect over rice.

If you don’t have Thai basil, any fresh basil is a good substitute. But Thai basil has a more pungent aroma & taste so if you use a standard variety instead, you may want to increase the amount of basil to compensate.

You’ll Need:

2 split chicken breasts

4 chicken thighs

1 cup Coconut milk

1/2 cup water

1/2 cup Sherry

2 tsps minced Garlic

2 tsps minced ginger

2 tbs Lime juice

1 tbs sriracha

1 tbs oyster sauce

1 handful Thai Basil, divided into 2 equal portions

2 large Carrots, peeled & cut into 2″ lengths

1/2 sweet onion, thinly sliced

8 oz can sliced Water Chestnuts

1 Red Pepper, thinly sliced

8 oz can sliced Bamboo Shoots

3 Scallions, 2 cut into 1″ lengths, 1 diced

1 tsp ground pepper

1 1/2 tsps salt

A large Dutch oven with a lid


1. Put everything in the pot except half the basil and the diced scallion.

2. Give it a good stir and put the pot on the stove over medium high heat til it comes to a boil.

4. Move each piece of chicken so it sits on top of the other ingredients, skin side up.

5. Cover the pot and transfer it to a 325 oven. If you have a convection oven, turn the convection fan on.

6. Cook for approximately 90 minutes, checking after about an hour to be sure it doesn’t need additional liquid. If it does, add just a bit of water. You don’t want the chicken to be in too much liquid, but you do want it to have enough moisture and to leave a sauce behind when it’s done.

7. After 90 minutes of braising, remove the lid and allow chicken to brown for about 15 minutes.

8. Sprinkle the reserved Thai basil & scallion on top.

9. Serve with rice & a simple vegetable.

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