Entree: New Caledonia – National Cuisine – Poulet à la Vanille (Vanilla chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 vanilla pods, split lengthwise and seeds scraped (keep pods and seeds)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 cup (240 ml) full-fat coconut milk
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) lime juice (about 1 small lime)
- 2 sprigs fresh thyme (or 1 bay leaf)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 g) chopped fresh parsley or coriander for garnish

Instructions

1. Pat the chicken thighs dry, season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. In a large heavy skillet or Dutch oven over medium-high heat, warm the vegetable oil and 1 tbsp (15 g) butter until shimmering. Sear the chicken, skin-side down first, until deep golden, 5–7 minutes per side; transfer to a plate and set aside.
2. Reduce heat to medium and add the remaining 1 tbsp (15 g) butter. Add the sliced onion and cook until soft and beginning to brown, about 6–8 minutes. Stir in the garlic, ginger, and the scraped vanilla seeds plus the empty pods; cook 1 minute until fragrant. Deglaze with the white wine, scraping up browned bits, and reduce by half, about 2–3 minutes. Stir in the chicken stock, coconut milk, and honey; add thyme (or bay leaf). Return the chicken to the pot (skin-side up), bring to a gentle simmer, cover partly, and cook for 25–30 minutes until the chicken is cooked through and sauce has thickened slightly. Remove vanilla pods and thyme sprigs; finish with lime juice and adjust seasoning with salt and pepper. Sprinkle with chopped parsley or coriander and serve with rice or crusty bread to soak up the sauce.