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Title: Garlicky Chicken Thighs With Scallion And Lime
Categories: Chicken
Yield: 4 Servings

1 1/2 lb Bone-in, skin-on chicken
-thighs (680 g)
Kosher salt and freshly
-ground pepper
1 tb Canola oil
1 bn Scallions
1 Head garlic; unpeeled and
-halved crosswise
2 cl Garlic; peeled and finely
-grated
2 tb Fresh lime juice
1 Lime
1 tb Low-sodium soy sauce

Total time: 35 minutes

These tangy chicken thighs are a weeknight alternative to a long,
weekend braise. They may not fall entirely off the bone, but the
quick simmer in a rich, citrusy sauce yields an impossibly tender
thigh that you wouldn't get with a simple sear. Serve with rice,
whole grains or with hunks of crusty bread for mopping up the
leftover sauce.

Season chicken with salt and pepper on both sides.

Heat oil in a large Dutch oven or large, high-sided skillet over
medium heat.

Add chicken, skin-side down and cook, undisturbed, until chicken is
crisped and the fat has begun to render, 8 to 10 minutes. Using
tongs, carefully flip chicken skin-side up. Cook until golden brown,
4 to 6 minutes.

Meanwhile, thinly slice two scallions; set aside.

Add both halves of the head of garlic, cut side down, and remaining
whole scallions to the pot and season with salt and pepper, tossing
to coat in the chicken fat. Cook until scallions are lightly
blistered and browned, about 3 minutes. Add grated garlic and stir a
minute or two, but do not brown.

Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and
partly cover. Cook until chicken is completely tender and nearly
falling apart on the underside and liquid is reduced by
three-quarters, 15 to 20 minutes. Discard the halved head of garlic.

Scatter sliced scallion over chicken and using a Microplane or
zester, zest lime over. Cut lime into quarters and serve alongside.

Recipe by Alison Roman

Recipe FROM: <https://cooking.nytimes.com/recipes/
1018911-garlicky-chicken-thighs-with-scallion-and-lime>

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