Basil Chicken

I love this dish because it is easy, satisfying, and the long, slow simmer fills the house with a delightful aroma. I serve this over noodles, usually. But I have occasionally served it with basmati rice or roasted fingerling potatoes.

2# chicken thighs, skin and bones removed, quartered
15 oz coconut milk
5 Roma tomatoes, chopped
1 bunch of fresh basil, roughly chopped*
1 onion, medium dice
1T Olive oil
Salt and Pepper to taste


In a dutch oven over a medium heat, saute the onions until they are translucent. Add the chicken and continue to cook until the chicken is browned on all sides. Add the tomatoes, coconut milk, and basil. Reduce heat to low, cover and cook for 3-4 hours. You could also put the dutch oven in a 250 degree oven and bake for 3-4 hours. I put mine on the wood stove. Season to tast with salt and pepper and serve with egg noodles, potatoes, or rice.

*There is just no such thing as too much basil in this dish.