Chicken thighs get a tangy, spiced glaze from humble mustard packets and a splash of vinegar. This shelf holds just enough of the bright condiment to build a whole dinner sauce, so we doctor it with pantry staples and cook it down to coat the meat.

Serves 2. 35 minutes, 10 at the stove.

About 1130 calories a serving, 109 g protein, 25 g carbohydrate, 66 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1.5 pounds of chicken thighs dry and season with 1/4 teaspoon salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then add the thighs skin-side down and sear until golden, about 6 minutes, while you squeeze the 6 mustard packets into a bowl and whisk with 1/4 cup water, 2 minced garlic cloves, and 1/2 teaspoon salt.6 min
2. Flip the thighs and pour the mustard mixture into the pan. Reduce heat to medium-low and simmer uncovered for 20 minutes, turning the thighs once, until the sauce reduces by half and clings to the meat.20 min
3. Add 5 ounces of fresh greens and 1 tablespoon butter to the pan and stir to wilt, about 2 minutes. The sauce should coat the thighs and greens with a glossy glaze.2 min

Note Swap the greens for roasted potatoes or serve alongside plain rice to soak up the mustard glaze. Leftovers keep refrigerated for three days; reheat gently over low heat. Serve with crusty bread to finish the sauce.