A weeknight pan chicken built on the shelf's sherry vinegar, which gives the sauce tangy depth and shine. The vinegar cuts through richness and lets you skip long cooking. Chicken thighs stay moist while the sauce reduces to glaze.

Serves 2. 30 minutes, 25 at the stove.

About 670 calories a serving, 65 g protein, 7 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in skin-on chicken thighs dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat, then lay the thighs skin-side down and cook without moving until the skin is deep golden and releases easily, about 7 minutes. Flip and cook the other side for 3 minutes until golden. The chicken skin will be the colour cue.10 min
2. Transfer the chicken to a plate. Pour off all but 1 tablespoon fat from the pan, then add 1 small diced onion and cook over medium heat, stirring often, until soft and light gold, about 4 minutes. Mince 2 garlic cloves and add them, stirring, for 1 minute until fragrant.5 min
3. Pour in 3 tablespoons sherry vinegar and scrape up any browned bits from the pan bottom. The vinegar will smell sharp and bright. Add 1 cup stock, bring to a simmer, and return the chicken skin-side up to the pan. Simmer gently for 12 minutes until the chicken is cooked through when you check the thickest thigh at the bone.12 min
4. Remove the chicken to a warm plate. Increase the heat to medium-high and simmer the sauce for 2 to 3 minutes until it reduces by half and coats a spoon lightly. Whisk in 1 tablespoon butter off the heat until it melts and the sauce turns glossy. Taste and add salt and pepper as needed. Pour the sauce over the chicken and serve at once.

Note Swap chicken thighs for 2 bone-in chicken breasts if you prefer white meat. Leftovers keep three days in the fridge and reheat gently in a low oven. Serve with white rice or crusty bread to catch the sauce, or alongside a simple green salad dressed with more sherry vinegar and oil.