Chicken poached in coconut milk

INGREDIENTS
8 chicken breast fillets, skin on,
about 200g (7oz) each
500ml (16fl oz) hot light
vegetable stock
400ml can coconut milk
3 bay leaves
3 garlic cloves, peeled
salt and freshly ground black pepper

METHOD
To poach the chicken, put the chicken breasts in a large lidded pan over a medium heat, then pour over the hot stock and the coconut milk. Add the bay leaves, garlic cloves, and season with salt and pepper. Bring to the boil, then cover the pan, reduce the heat slightly, and simmer for 10–15 minutes until the chicken is cooked. Poke a sharp knife into the thickest part of the flesh
to check – the juices should run clear.
Using a slotted spoon, remove the chicken from the pan, and leave to cool for a minute or two. When cool enough to handle, discard the skin, either slice the chicken or shred using two forks, and serve with a little of the coconut poaching liquid.