Entree: French Polynesia – Northern Culinary Region – Poulet a la Vanille (Vanilla-scented braised chicken in a coconut-vanilla sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.4 kg) total
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion (about 8 oz (225 g)), thinly sliced
- 3 cloves garlic (about 5/16 oz (9 g)), minced
- 2 vanilla pods (about 1/2 oz (14 g)), split lengthwise and seeds scraped
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (120 ml) chicken stock
- Juice of 1 lime (about 2 tbsp (30 ml))
- 2 medium tomatoes (about 10 oz (280 g)), coarsely chopped
- 1 bay leaf (about 0.035 oz (1 g))
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- 2 tbsp (30 ml) unsalted butter (optional, for finishing)
- 2 tbsp (6 g) chopped fresh parsley or chives for garnish

Show original ingredient measurements

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.4 kg) total
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 large onion (about 8 oz (225 g)), thinly sliced
- 3 cloves garlic (about 9 g), minced
- 2 vanilla pods (about 14 g), split lengthwise and seeds scraped
- 1 cup (240 ml) coconut milk (full fat)
- 1/2 cup (120 ml) chicken stock
- Juice of 1 lime (about 2 tbsp (30 ml))
- 2 medium tomatoes (about 10 oz (280 g)), coarsely chopped
- 1 bay leaf (about 1 g)
- 1 tsp (4 g) brown sugar
- 1 tbsp (15 ml) soy sauce (optional, for color and depth)
- 2 tbsp (30 ml) unsalted butter (optional, for finishing)
- 2 tbsp (6 g) chopped fresh parsley or chives for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken pieces with 1 tsp (5 g) salt and 1/4 tsp (1.25 g) pepper. Heat 2 tbsp (30 ml) oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken pieces in batches, skin-side down first, about 4–5 minutes per side until golden; transfer browned pieces to a plate.
3. Reduce heat to medium and add sliced onion to the pan; cook 4–5 minutes until softened. Add minced garlic and cook 1 minute more.
4. Stir in chopped tomatoes, scraped vanilla seeds and pods, brown sugar 1 tsp (4 g), and soy sauce 1 tbsp (15 ml) if using; cook 2 minutes to combine.
5. Return chicken to the pan. Pour in 1 cup (240 ml) coconut milk, 1/2 cup (120 ml) chicken stock, and lime juice 2 tbsp (30 ml). Add bay leaf 1 (0.035 oz (1 g)) and remaining 1/2 tsp (3 g) salt and 1/4 tsp (1.25 g) pepper.
6. Bring to a gentle simmer, cover partially, and braise over low heat for 30–35 minutes until chicken is cooked through and tender, turning once halfway and spooning sauce over the pieces.
7. Remove vanilla pods and bay leaf. If using, swirl in 2 tbsp (30 ml) butter for a glossy finish. Adjust seasoning to taste.
8. Garnish with 2 tbsp (6 g) chopped parsley or chives and serve hot with steamed rice to absorb the coconut-vanilla sauce.

1. Season the chicken pieces with 1 tsp (5 g) salt and 1/4 tsp (1.25 g) pepper. Heat 2 tbsp (30 ml) oil in a large heavy skillet or Dutch oven over medium-high heat.
2. Brown the chicken pieces in batches, skin-side down first, about 4–5 minutes per side until golden; transfer browned pieces to a plate.
3. Reduce heat to medium and add sliced onion to the pan; cook 4–5 minutes until softened. Add minced garlic and cook 1 minute more.
4. Stir in chopped tomatoes, scraped vanilla seeds and pods, brown sugar 1 tsp (4 g), and soy sauce 1 tbsp (15 ml) if using; cook 2 minutes to combine.
5. Return chicken to the pan. Pour in 1 cup (240 ml) coconut milk, 1/2 cup (120 ml) chicken stock, and lime juice 2 tbsp (30 ml). Add bay leaf 1 (1 g) and remaining 1/2 tsp (3 g) salt and 1/4 tsp (1.25 g) pepper.
6. Bring to a gentle simmer, cover partially, and braise over low heat for 30–35 minutes until chicken is cooked through and tender, turning once halfway and spooning sauce over the pieces.
7. Remove vanilla pods and bay leaf. If using, swirl in 2 tbsp (30 ml) butter for a glossy finish. Adjust seasoning to taste.
8. Garnish with 2 tbsp (6 g) chopped parsley or chives and serve hot with steamed rice to absorb the coconut-vanilla sauce.