Plump raisins sweeten a quick pan sauce for chicken thighs, the kind of weeknight dinner that tastes far better than the short ingredient list suggests. Del Monte raisins soften into the sauce while the chicken cooks, turning a bare shelf into something warm and satisfying.

Serves 2. 30 minutes, 10 at the stove.

About 630 calories a serving, 37 g protein, 48 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat and set the thighs skin-side down; cook until the skin is brown and crisp, about 7 minutes, then flip and cook 3 minutes more. Transfer to a plate.
2. Pour off most of the fat, leaving about 1 tablespoon in the pan. Dice 1 medium onion, mince 3 cloves garlic, and add both to the pan; cook, stirring often, until soft, about 3 minutes.
3. Stir in 1/2 cup raisins and 1 cup water or chicken stock, scraping the bottom of the pan to lift the browned bits. Return the chicken thighs skin-side up, bring to a gentle simmer, and cover partly with a lid. Cook until the chicken is tender and cooked through, about 15 minutes.15 min
4. Remove the chicken to a plate and set the pan back over medium-high heat. Swirl in 1 tablespoon butter until the sauce is glossy and thickened slightly, about 1 minute. Season with salt and pepper, then pour the raisins and sauce over the chicken.

Note Swap chicken thighs for drumsticks or a whole bird cut into pieces. Leftovers keep in the fridge for three days, or freeze well. Serve with rice or crusty bread to catch the sauce.