Bone-in chicken thighs rely on mustard's acidity and spice for a quick, sticky glaze. The shelf's one jar becomes the backbone of a weeknight dinner, balanced with the heat of paprika and a touch of honey to even the sharp edges.

Serves 2. 35 minutes, 10 at the stove.

About 490 calories a serving, 38 g protein, 35 g carbohydrate, 27 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry and season all over with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon paprika. Heat 1 tablespoon oil in a large skillet over medium-high heat. When shimmering, lay the thighs skin-side down and cook until the skin is golden and crispy, about 6 minutes. Flip and cook for 2 minutes on the other side.8 min
2. Stir 1/4 cup spicy brown mustard and 1 tablespoon honey together in a small bowl to make a glaze. Pour the glaze over and around the thighs, turning them to coat. The mixture should pool slightly in the pan.
3. Reduce heat to medium-low, cover the skillet partially, and braise for 18 to 20 minutes until the chicken is cooked through and the glaze is sticky and darkened. An instant-read thermometer inserted into the thickest part of a thigh (not touching bone) should read 165 degrees Fahrenheit (74 degrees Celsius).20 min
4. Transfer the thighs to a plate and spoon the pan glaze over them. Let rest for 2 minutes before serving.

Note Swap the honey for 1 tablespoon maple syrup or brown sugar if you have it. Leftovers keep for three days refrigerated, and shred the meat into the cold glaze for a sharp sandwich. Serve with rice, couscous, or steamed greens to catch the glaze.