A quick weeknight braise where pomegranate vinegar brings brightness to chicken thighs in their own rendered fat. The tangy, fruity sauce builds from the pan drippings with a splash of water and a touch of sugar to balance the acidity. Serve with rice or bread to catch the sauce.

Serves 2. 35 minutes, 12 at the stove.

About 290 calories a serving, 30 g protein, 2 g carbohydrate, 17 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry with paper towels and season both sides with salt and pepper. Heat a 12-inch skillet over medium-high heat and lay the thighs skin-side down in the dry pan; they will begin to render their fat within a minute. Let them sear until the skin is deep golden brown, about 6 to 8 minutes, then flip and cook the other side for 2 minutes. Transfer the thighs to a plate.
2. Pour off all but 1 tablespoon of the fat from the pan. Add 2 minced shallots and 2 minced garlic cloves to the pan and cook, stirring, for 1 minute until fragrant. Pour in 3 tablespoons pomegranate vinegar and 1/4 cup water, scraping the bottom of the pan to lift the browned bits; the liquid should simmer gently.
3. Return the chicken thighs skin-side up to the pan, nestling them into the liquid. Reduce the heat to medium and cover the pan partially with a lid or foil. Braise for 15 to 18 minutes, checking that the thighs are cooked through when the meat pulls easily from the bone at the thickest part.17 min
4. Transfer the thighs to a serving plate. Swirl 1 tablespoon butter into the pan sauce and scatter 1/4 cup pomegranate seeds over the liquid, then pour the sauce over the chicken. Taste and adjust salt and pepper as needed.

Note Swap the pomegranate vinegar for aged balsamic if you like. Leftovers keep, covered, for three days; shred the meat and warm it gently in the sauce over rice. Serve alongside roasted greens or a simple salad to cut through the richness of the thighs.