A fast pan chicken flavored with worcestershire sauce, built on a shelf with barely more than the bottle itself. The tangy fermented umami does the work while you cook, so there is nothing to do but watch the pan and eat well.

Serves 2. 25 minutes, 20 at the stove.

About 600 calories a serving, 34 g protein, 36 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Pat 4 chicken thighs dry, season with salt and pepper on both sides, then lay them skin-side down in the pan. Cook without moving for 8 to 10 minutes until the skin is golden and crisp; while they cook, mince 2 garlic cloves and toast 4 slices of bread.10 min
2. Turn the chicken skin-side up and pour 3 tablespoons worcestershire sauce over the thighs. Add 1 tablespoon butter and the minced garlic to the pan, stirring gently to combine. Cook for 8 to 12 minutes more until the thighs are cooked through at 165°F [74°C] in the thickest part, spooning the sauce over them a few times as they go.12 min
3. Divide the toast between two plates, top each slice with a chicken thigh, and spoon the pan sauce over everything.

Note Swap bone-in skin-on chicken thighs for drumsticks or a whole chicken cut into parts. Leftovers keep three days in the fridge and are good cold or reheated in a 350°F [175°C] oven for ten minutes. Serve with a sharp green salad or coleslaw to cut the richness.