Creamy Buffalo Chicken Thighs

Five ingredients and a single dish. Chicken thighs are coated in melted butter, hot sauce and minced garlic, then double cream is stirred through partway so the sauce emulsifies rather than splitting. Adding the cream at the start is the common mistake here, because thirty minutes of direct heat will break it. Thighs rather than breasts matter too, since the higher fat content keeps them tender across a longer bake and stands up to the acidity of the hot sauce. It serves two and takes forty minutes start to finish, most of it hands off. Serve with celery sticks and blue cheese, or spoon the sauce over cauliflower rice.