Ingredients
- 1 pound boneless chicken thighs
- 1 large white onion, sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley flakes
- 6 fresh thyme branches
- 1 can full fat coconut milk
- *optional: green onion or parsley to garnish
Instructions
- Heat extra virgin olive oil in large stove-top skillet
- Add chicken thighs, allow to cook almost thoroughly but still pink in the middle, flipping halfway through, about 4 minutes on each side
- Remove chicken from pan and set aside
- Add in sliced onion and minced garlic
- Stir until garlic becomes fragrant
- Add apple cider vinegar, salt, pepper, parsley and chicken broth to pan
- Stir to combine
- Add fresh thyme and chicken thighs back into pan and allow to cook until done completely, about 10 minutes
- Remove chicken from pan again and add in the thick liquid at the top of the coconut milk can
- Stir until combined and let simmer until the sauce thickens
- Add chicken back in, remove the cooked thyme branches
- Garnish with fresh thyme, green onions or parsley
- Serve and enjoy!