A quick pan sauce built on red wine vinegar cuts through rich chicken thighs and makes a bright finish. The diluted vinegar mellows into something close to wine reduction without the wait, turning an ordinary weeknight into something worth cooking.

Serves 2. 35 minutes, 25 at the stove.

About 410 calories a serving, 30 g protein, 2 g carbohydrate, 30 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until the surface shimmers.
2. Place the thighs skin-side down in the pan and let them cook without moving for 8 minutes, until the skin is golden and most of the fat has rendered, then flip and cook 5 minutes more on the other side until golden.13 min
3. Transfer the chicken to a plate. Pour off all but 1 tablespoon of fat from the pan, then mince 2 cloves garlic and add to the skillet, stirring constantly for 30 seconds until fragrant.
4. Pour 1/2 cup red wine into the pan and simmer for 2 minutes, scraping up any browned bits. Stir in 3 tablespoons red wine vinegar and 2 tablespoons butter, then return the chicken to the pan skin-side up and simmer for 8 minutes, until the chicken reaches 165°F [74°C] at the thigh, and the sauce has reduced and thickened slightly.10 min
5. Taste the sauce and add salt and pepper as needed. Spoon the sauce over the chicken and serve with crusty bread to soak it up.

Note Swap bone-in thighs for drumsticks or breast quarters if you prefer. Leftovers keep three days in the fridge; warm gently in a skillet with a splash of water. Serve with roasted vegetables or over pasta to stretch it.