A quick braise of bone-in chicken thighs in mustard and vinegar, with the shelf's Heinz mustard doing all the flavoring work. The turmeric and spice in the mustard blooms into the pan sauce while the chicken cooks through, leaving you with tangy, herbaceous chicken and bitter greens in about half an hour.

Serves 2. 40 minutes, 10 at the stove.

About 420 calories a serving, 33 g protein, 12 g carbohydrate, 28 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 until shimmering. Pat 4 bone-in chicken thighs dry and season all over with salt and pepper, then lay them skin-side down in the pan. Do not move them until the skin is golden and releases easily, about 8 minutes, then turn and cook the other side for 4 minutes while you mince 2 garlic cloves and slice half an onion.12 min
2. Push the chicken to the side of the pan and add the onion and garlic to the cleared space. Stir for 1 minute until fragrant. Pour 1/4 cup mustard from the shelf and 1/4 cup water over the chicken, scraping the pan bottom to lift the browned bits, then stir once to combine.
3. Lower the heat to medium-low, cover the pan, and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened slightly. Tear 4 ounces bitter greens into bite-size pieces and stir them into the pan until just wilted, about 2 minutes. Taste and adjust salt and pepper.17 min

Note Swap in boneless thighs or chicken breast if preferred, though thighs stay juicier. Leftovers keep refrigerated for three days; shred any cold chicken and fold it into the sauce to warm through. Serve with rice or crusty bread to soak the tangy pan sauce.