Sweet and savory chicken cooked down in Clover Valley marinade that catches and caramelizes. A single pan finish with rice and green veg on the side makes this a weeknight staple. The bottled glaze does the work while you tend to everything else.

Serves 2. 30 minutes, 15 at the stove.

About 620 calories a serving, 65 g protein, 19 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 1 pound chicken thighs dry and season with salt and pepper on both sides. When the oil shimmers, lay the chicken skin-side down and cook until the skin is golden, about 4 minutes, then flip and cook another 2 minutes until the other side begins to brown.6 min
2. Pour 1 cup Clover Valley marinade and 2 minced garlic cloves over the chicken, stirring to coat. Reduce heat to medium and simmer, turning the chicken halfway through and tilting the pan to spoon sauce over the top, until cooked through and the sauce has thickened and begun to caramelize on the edges, about 12 to 15 minutes.15 min
3. Slice 2 scallions on the bias and scatter over the chicken. Taste the glaze and add salt and pepper if needed. Serve with rice or over greens.

Note Swap chicken thighs for salmon fillet, cutting the glaze time to 8 minutes. Leftovers keep, covered, three days in the fridge; reheat gently over low heat. Serve with steamed broccoli or a bed of spinach to balance the glaze's sweetness.