Lemon-Pepper Chicken Tinga Braise

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Turn the heat up, add the chicken tinga, and cook until deeply browned and aromatic.
4. Fold in the cremini mushrooms and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.