Entree: New Caledonia – Southern Culinary Region – Poulet à la Vanille (Chicken braised in a savory vanilla‑infused sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 1 tbsp (15 ml) neutral oil such as vegetable or canola oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 vanilla pods, split lengthwise and seeds scraped (approx. 10 g)
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) coconut milk (full fat)
- 1/4 cup (60 ml) heavy cream
- 1 medium ripe tomato, seeded and diced (about 5 oz / 140 g)
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the chicken thighs dry and season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper.
2. In a large heavy skillet or Dutch oven over medium-high heat, heat 1 tbsp (15 ml) oil. Add the chicken thighs skin-side down and brown until the skin is golden and crisp, about 6–8 minutes. Flip and brown the other side 3–4 minutes. Transfer chicken to a plate.
3. Reduce heat to medium, add 2 tbsp (28 g) butter. When melted, add the sliced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more.
4. Add the split vanilla pods and scraped seeds to the pan, stirring to release the aroma. Pour in 1/2 cup (120 ml) dry white wine to deglaze, scraping up browned bits; simmer 1–2 minutes to reduce slightly.
5. Stir in 1 cup (240 ml) chicken stock, 1/2 cup (120 ml) coconut milk, 1/4 cup (60 ml) heavy cream, 1 tbsp (15 ml) lime juice, 1 tsp (5 g) Dijon mustard, diced tomato, and 1 tsp (5 g) sugar if using. Bring to a gentle simmer.
6. Return the browned chicken to the pan skin-side up, spoon some sauce over the pieces, cover partially, and simmer gently for 20–25 minutes until the chicken is cooked through (internal temp 165°F / 74°C).
7. Remove the chicken to a serving platter. Increase heat and reduce the sauce for 3–5 minutes if you prefer a thicker sauce. Taste and adjust seasoning with salt and pepper.
8. Remove and discard the empty vanilla pod husks (or reserve one for garnish). Spoon sauce over the chicken and garnish with 2 tbsp (8 g) chopped fresh parsley. Serve with rice or crusty bread to soak up the sauce.