Apple cider vinegar transforms into a glossy pan sauce that pulls all the weight in this weeknight braise. Chicken thighs stay moist and absorb the sharp-sweet reduction while the kitchen fills with the smell of caramelized apple and acid. Serve over rice or with good bread.

Serves 2. 40 minutes, 10 at the stove.

About 590 calories a serving, 31 g protein, 32 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four bone-in, skin-on chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering, then lay the thighs skin-side down and let them sear without moving for 5 minutes until the skin is deep golden.5 min
2. Flip the thighs and sear the other side for 3 minutes, then transfer them to a plate. Pour off all but 1 tablespoon of the fat left in the pan.3 min
3. Finely mince 2 cloves garlic and chop 1/2 a medium onion into small dice. Add the onion to the hot pan and cook, stirring, until softened and lightly caramelized, about 4 minutes. Add the garlic and stir until fragrant, 30 seconds.4 min
4. Pour in 1/2 cup apple cider and 1/2 cup apple cider vinegar, scraping the bottom of the pan to lift up the fond. Bring the liquid to a simmer and nestle the chicken thighs back into the pan skin-side up, then reduce the heat to medium and cook uncovered for 20 minutes until the thighs reach 165 °F [74 °C] when an instant-read thermometer is inserted into the thickest part of the thigh without touching bone.20 min
5. Transfer the thighs to a serving plate. Increase the heat to medium-high and let the pan sauce bubble hard for 3 to 5 minutes until it reduces to about 1/2 cup and thickens slightly; you should smell the acid settling into sweetness. Swirl in 2 tablespoons butter off the heat, taste for salt and pepper, and pour the sauce over the thighs.5 min

Note Swap drumsticks or a whole chicken halved for the thighs. Leftovers keep four days refrigerated and are excellent cold or shredded over greens. Serve with white rice, soft polenta, or thick slices of toast to soak up the sauce.