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Garlicky Chicken Thighs With Scallion and Lime

YIELD   4 servings 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. INGREDIENTS 1 ½  pounds bone-in, skin-on chicken thighs  Kosher salt and freshly ground pepper 1  tablespoon canola oil 1  bunch scallions 1  head garlic, unpeeled and halved crosswise 2  cloves garlic, peeled and finely grated 2  tablespoons fresh lime juice, plus 1 lime 1  tablespoon low-sodium soy sauce PREPARATION Step 1 Season chicken with salt and pepper on both sides. Step 2 Heat oil in a large Dutch oven or large, high-sided skillet over medium heat. Step 3 Add chicken, skin-side down and cook, undisturbed, until chicken is cris...
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How to Prepare Buttermilk Biscuits


YIELD  12 to 15 biscuits
TIME    30 minutes 
These soft and tender biscuits are made with cultured butter, which is made with cream that is cultured, or fermented, before it is churned. Cultured butter can be made at home, but it is becoming easier to find in supermarkets. It’s worth seeking out. Any true butter fanatic should try it at least once.

 INGREDIENTS

 335  grams all-purpose flour (2 2/3 cups)
75  grams cake flour (3/4 cup)
10  grams baking soda (2 teaspoons)
4  grams baking powder (1 teaspoon)
6  grams fine sea salt (2 teaspoons)
15  grams granulated sugar (1 1/2 tablespoons)
2  sticks salted, cultured butter, chilled and cubed (1 cup)
1 ½  cups buttermilk, chilled
1  large egg
1  tablespoon milk

 PREPARATION

 Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
Step 3
Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
Step 4
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.

Step 5
Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.

 Tip


 Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.


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