A quick weeknight chicken where a single bottle of gourmet red wine vinegar does the heavy lifting, reduced into a bright, silky glaze that brings the bird alive. The acidity cuts through richness and needs nothing but a sharp knife and an attentive pan.

Serves 2. 25 minutes, 20 at the stove.

About 530 calories a serving, 61 g protein, 1 g carbohydrate, 28 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice a shallot into thin rings and mince 2 garlic cloves. Pat two bone-in chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until just smoking.
2. Lay the chicken skin side down and do not move it for 6 minutes; listen for a steady sizzle and check that the skin has turned golden brown before flipping. Cook the other side for 4 minutes, then transfer the chicken to a plate.10 min
3. Pour off all but 1 tablespoon of fat from the pan. Add the shallot and garlic, stirring constantly until fragrant, about 1 minute.
4. Pour in 1/2 cup red wine vinegar and scrape up the browned bits from the bottom with a wooden spoon. Let it bubble and reduce at a rolling boil for 3 minutes until it coats the back of the spoon and smells sweet-sharp.3 min
5. Whisk in 1 tablespoon butter until the glaze looks silky, then taste and adjust salt and pepper. Return the chicken skin side up to the pan, tilting to coat with glaze, and warm through for 1 minute.1 min
6. Transfer the chicken to a warm plate and spoon the glaze over it. Serve at once.

Note Swap the chicken for pork chops of the same thickness and treat identically. Leftovers keep three days covered in the refrigerator; shred any cold chicken and toss with the glaze as a salad dressing. Serve with rice or cooked greens to soak up the glaze.