INGREDIENTS
1 1/3 lb
boneless chicken thighs (about 7 thighs)
1 tbsp
extra-virgin olive oil
sea salt and black pepper
1
medium onion, sliced
4
large garlic cloves, smashed
2/3 cup
raw apple cider vinegar (I use this one)
1 cup
chicken broth
5
sprigs fresh thyme
1 can
full-fat coconut milk (use the thick cream on the top and save the liquid for another use) (I buy these cans by the case)
2 sticks
Dang Shen (an optional raw Chinese herb)