A weeknight braise that uses the good vinegar from your shelf to glaze chicken thighs in their own rendered fat and the acidity of apples. The mother in that bottle will deepen the sauce as it reduces. Serve it over rice to catch every drop.

Serves 2. 45 minutes, 12 at the stove.

About 410 calories a serving, 31 g protein, 32 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat dry 4 bone-in, skin-on chicken thighs and season all over with salt and pepper. When the pan is hot, set the thighs skin side down and let them brown without moving them, about five minutes, until the skin crisps and releases easily.5 min
2. Turn the thighs over and cook another two minutes, then push them to the side. Slice 1 small onion and mince 2 cloves garlic, then scatter them into the empty part of the pan and let them soften, stirring once or twice, while the thighs finish cooking skin side up.2 min
3. Pour in 1/4 cup organic apple cider vinegar and 1/2 cup apple cider, scraping any browned bits from the pan bottom. The liquid will sizzle and steam; let it come to a simmer.
4. Lower heat to medium-low, cover the pan with a lid or foil, and braise the chicken for twenty minutes until the thighs are cooked through, the juices running clear.20 min
5. Remove the lid, raise heat to medium, and let the sauce bubble gently for three to five minutes until it thickens and coats the back of a spoon. Taste and adjust salt and pepper. The mother will give the sauce depth and slight funk; it is meant to do that.5 min

Note Swap the cider for water if you don't have it on hand. Leftovers keep, refrigerated, for three days and reheat gently. Serve over white rice to soak up the reduced pan sauce, or with crusty bread to wipe the plate clean.