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

Ian Knauer
July 2014


©Ian Knauer

Recipe Summary

10 hrs
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.