Spicy mustard becomes a quick crust for chicken thighs, the cayenne and vinegar doing the heavy lifting on weeknight timing. The shelf's mustard is the whole dish, spread thick before a hot pan seals it golden. Serve with the green beans alongside.

Serves 2. 30 minutes, 10 at the stove.

About 410 calories a serving, 32 g protein, 10 g carbohydrate, 27 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 3 tablespoons mustard spicy with cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons oil, 4 pieces chicken thighs skin-on bone-in, 8 ounces green beans.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. While it heats, pat 4 chicken thighs dry and season the skin side with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Spread 3 tablespoons spicy mustard thickly over the flesh side of each thigh. Place them skin-side down in the hot pan and do not move them; listen for a steady sizzle and let the skin render and brown, which takes 10 to 12 minutes.11 min
3. Flip the thighs to the mustard side and cook until a meat thermometer reads 165°F [74°C] in the thickest part away from bone, about 8 minutes more. Transfer to a plate.8 min
4. Trim 8 ounces green beans and scatter them into the same pan with the drippings still in it. Toss to coat and cook until tender-crisp and lightly browned, about 5 minutes, stirring once or twice as the chicken rests.5 min

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Note Swap the chicken thighs for bone-in breasts if you have them, but watch they do not dry out; the thighs forgive longer cooking. Leftovers keep three days and warm gently in a low oven. Serve with rice to catch the pan juices and mustard.