French's mustard makes a quick, tangy glaze for pan-roasted chicken thighs that braise with onions in their own juices. The vinegar and mustard seed cut through the richness, and the garlic powder already in the bottle seasons everything. This is a weeknight dinner that feels like you planned it.

Serves 2. 45 minutes, 15 at the stove.

About 500 calories a serving, 37 g protein, 10 g carbohydrate, 35 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry and season on both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. When the oil shimmers, lay the thighs skin side down and cook until the skin is golden, about 6 minutes. Flip and cook for 3 minutes more until the other side browns.
2. While the chicken cooks, slice 1 large onion into thin half-moons. Transfer the cooked chicken to a plate. Pour off all but 2 teaspoons of fat from the pan and add 1 tablespoon butter and the onion. Stir and cook until softened, about 5 minutes.
3. Stir 1/2 cup French's mustard into the pan with the onions. Pour in 1 cup chicken stock and stir until the mustard dissolves and makes a loose glaze. Return the chicken thighs skin side up to the pan, nestling them among the onions.
4. Cover the skillet with foil and lower the heat to medium. Simmer until the chicken is cooked through and tender, about 20 minutes. The thighs are done when a knife pierces the thickest part with no resistance.20 min

Note Swap boneless thighs or drumsticks if you prefer. Leftovers keep refrigerated for three days; shred the cold chicken and toss with the reheated sauce for a mustard chicken sandwich the next day. Serve with rice or crusty bread to catch the glaze.