Chicken thighs braise in a sharp, tangy sauce built from the cider vinegar on this shelf, with just enough sweetness to balance it. The skin gets crispy while the meat stays tender, and the pan sauce coats everything in bright, savory depth. A fast weeknight dinner that tastes like care.

Serves 2. 35 minutes, 10 at the stove.

About 450 calories a serving, 30 g protein, 27 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four chicken thighs dry and season all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat and lay the thighs skin-side down; they will stick at first.
2. Cook skin-side down for 8 minutes until the skin is golden and crispy and releases easily, then flip and cook the other side for 2 minutes. Mince 2 cloves garlic while the chicken cooks.8 min
3. Pour out all but 1 tablespoon fat from the pan. Pour in 1/3 cup apple cider vinegar and 1/2 cup apple cider, scraping up browned bits from the bottom with a wooden spoon until the liquid boils.
4. Return the chicken skin-side up to the pan, add the minced garlic, and lower heat to medium. The liquid should simmer gently around the chicken.
5. Cover and braise for 12 minutes, then uncover and simmer for 3 more minutes until the sauce reduces by half and coats the chicken lightly when you tilt the pan.12 min
6. Turn off heat and stir 1 tablespoon butter into the sauce until it melts and emulsifies slightly. Taste and adjust salt and pepper.

Note Swap the vinegar for white vinegar if you need the brightness without cider notes. Leftovers keep three days refrigerated; reheat gently in the pan with a splash of water. Serve with roasted root vegetables or crusty bread to soak the pan sauce.