Ingredients

• 4 pounds of chicken pieces (I used boneless chicken thighs and drumsticks)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 6 thyme sprigs
• 1 whole garlic bulb, separated into individual cloves and peeled
• 1 can coconut milk, shaken before opening

Instructions

1. Heat the oven.
   Preheat the oven to 375°F.
2. Season the chicken.
   Sprinkle the chicken pieces generously with salt and freshly ground black pepper.
3. Sear the chicken.
   Place a Dutch oven or another heavy, oven-safe pot over medium heat. Add the olive oil and butter. Once melted and hot, add the chicken and cook for 3 minutes per side, until well-browned all over.
4. Add aromatics.
   Stir in the thyme sprigs and garlic cloves. Cook, stirring, for about 30 seconds until fragrant.
5. Add coconut milk and bake.
   Pour in the coconut milk, stirring and scraping up any browned bits from the bottom of the pot. Cover with a lid and transfer to the oven. Bake for 50 to 60 minutes, until the chicken is tender and fully cooked. The chicken is done when it reaches an internal temperature of 165°F.
6. Rest before serving.
   Remove the pot from the oven and let the chicken rest for 5 to 10 minutes before serving.