3 lb Chicken fryer, cut into
Portion-sized pieces
1    Garlic clove, minced
2 c  Coconut milk
1    Sprig fresh parsley
1 ts Dried thyme
Or 1 sprig fresh
1/4 c  Coconut oil
1    Onion, finely chopped
1/4 lb Mushrooms, sliced
Salt and pepper
1    Small fresh hot pepper

Towel dry the chicken. In a large, heavy skillet, heat the oil. Add
chicken pieces and fry until lightly browned. Remove from the skillet a
aside. in the same skillet, saute the onion, garlic, and mushrooms for 3
minutes. Return the chicken to the skillet and add the coconut milk a and
pepper to taste. Tie the parsley, hot pepper, and thyme in a cheese pouch
to form a bouquet garni, and add to the skillet. Cover and simmer the
chicken is tender, about 1 1/4 hours. Remove the bouquet garni and the
chicken with rice. My own notes: Just tried this recipe out making a few
additions. When the browned chicken back into the skillet with the coconut
milk, etc., I added 3 riped plantains, sliced, a few Caribbean root
vegetables (e.g. y diced small, a little brown sugar, 2 packets of Sazon
spice mix, curry p and 2 or 3 tablespoons of rum. The plantains pretty much
melted into th but the root vegetables held their shape. All in all the
sauce was swee which I wanted it to be) and delicious over the rice.