A quick braise where mustard becomes the main flavoring, cutting through richness and adding depth. The shelf's tangy mustard glazes chicken thighs and any green you can get, ready in one pan while rice cooks.

Serves 2. 35 minutes, 12 at the stove.

About 620 calories a serving, 44 g protein, 53 g carbohydrate, 27 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1 cup of water and a pinch of salt; bring to a boil, cover, and lower heat to simmer.
2. While rice cooks, heat 1 tablespoon of oil in a large skillet over medium-high heat and season 4 bone-in chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then place them skin-side down in the skillet. Cook until the skin is golden and crisp, about 5 minutes.5 min
3. Flip the thighs skin-side up and mince 2 cloves of garlic into the pan. Cook for 2 minutes while stirring the garlic.
4. Pour 1/4 cup of mustard over the thighs and add 1/4 cup of water, scraping the bottom of the pan to loosen any browned bits. Cover, lower heat to medium, and simmer until the thighs are cooked through and the glaze reduces, about 12 minutes.12 min
5. When the rice is done, stir 1 tablespoon of butter into it off heat. Scatter 3 cups of spinach or other greens over the chicken in the skillet, cover for 1 minute to wilt them, then toss gently to coat with the glaze.

Note Swap chicken thighs for drumsticks or breasts if needed; adjust skin-down cooking time for breasts. Leftovers keep covered in the fridge for three days and reheat gently in a skillet. Serve with crusty bread to soak the glaze or with extra rice to stretch the meal.