The cooking spray on your shelf is just canola oil and lecithin; use it to build a quick pan sauce for chicken thighs. This is a weeknight dinner that tastes like you have time.

Serves 2. 30 minutes, 25 at the stove.

About 1130 calories a serving, 132 g protein, 11 g carbohydrate, 59 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1.5 pounds of chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until it shimmers.
2. Lay the thighs skin-side down in the oil and cook without moving them until the skin is golden and crisp, about 7 minutes. Flip and cook the other side until golden, about 5 minutes more, then transfer to a plate.12 min
3. Pour off all but 1 tablespoon of fat from the pan. Add 1 small diced onion and cook over medium heat, stirring, until softened, about 3 minutes. Stir in 3 minced cloves of garlic and cook for 30 seconds until fragrant.4 min
4. Pour in 1 cup of stock, scraping the bottom of the pan to release any browned bits. Return the chicken thighs to the pan skin-side up and simmer over medium heat until the thighs are cooked through and a meat thermometer reads 165°F [74°C] in the thickest part, about 5 minutes.5 min
5. Transfer the thighs to plates. Taste the sauce and adjust salt and pepper, then spoon it over the chicken.

Note Swap chicken breasts if thighs are unavailable, though they will need less time in the sauce. The pan sauce keeps in the refrigerator for three days. Serve with rice or crusty bread to catch every drop of sauce.