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