©Ian Knauer
Active Time
10 HR
Total Time
50 MIN
Serves : 4

This seemingly simple dish gains an unusual sweetness from the milk, a less-than-common braising liquid for chicken. Slideshow: More Chicken Thigh Recipes

How to Make It

Step 1    

In a medium heavy pot heat the butter over medium high heat until hot. Season the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Brown the chicken, in batches if necessary, transferring to a plate as browned.

Step 2    

Separate the whites and greens of the scallions and cut each into 2-inch pieces. Stir the scallion whites and lemon zest into the pot and cook until the scallions are golden, about 5 minutes. Sprinkle the flour into the pot and cook, stirring, 1 minute. Whisk in the milk and bring to a simmer. Nestle the chicken along with any accumulated juices in the milk mixture and cover the pot. Braise, simmering, until the chicken is cook through, about 35 minutes.

Step 3    

Remove the pot from the heat and sprinkle in the scallion greens. Let sit covered 5 minutes. Season with salt and pepper to taste, the serve.

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