A quick braise where apple cider vinegar does the work, tenderizing chicken thighs and building a tangy, concentrated pan sauce. The shelf holds only vinegar, so this is a pantry dinner that relies on staples and what you can buy to make it whole. Serve over rice to catch every drop.

Serves 2. 45 minutes, 15 at the stove.

About 1450 calories a serving, 106 g protein, 121 g carbohydrate, 57 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 2 cups water with a pinch of salt. Pat 4 bone-in chicken thighs dry and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, then add the thighs skin-side down. Sear for 4 minutes without moving them until the skin browns.
2. Flip the thighs and sear the other side for 2 minutes. Push to the edges of the pan and add 1 small onion cut into chunks and 2 medium carrots cut into rounds. Cook for 2 minutes, then pour in 1/2 cup apple cider vinegar and 1/4 cup water. Scrape the bottom of the pan to lift any browned bits. The liquid should partially cover the chicken.
3. Lower the heat to medium-low, cover loosely with a lid or foil, and braise for 20 minutes until the chicken thighs reach 165°F [74°C] at the thickest part of the thigh. While this cooks, mince 3 garlic cloves.20 min
4. Remove the chicken and vegetables to a plate. Increase the heat to medium-high and add 1 tablespoon butter and the minced garlic to the pan. Cook for 1 minute, stirring often, until the vinegar sauce reduces to a glaze thick enough to coat the back of a spoon, about 4 minutes. Taste and adjust salt.4 min
5. Divide rice between two bowls, top with chicken, vegetables, and all the pan sauce. Serve right away.

Note Swap the carrots for parsnips or celery root if you have them. Leftovers keep, covered, for three days; reheat in a skillet with a splash of water. Serve with a sharp green salad to cut the richness.