Bone-in chicken thighs braise in pumpkin spice almondmilk to make a silky sauce that tastes like fall comfort food. This shelf makes dinner without much fuss, with everything cooked in one pan while you attend to other things.

Serves 2. 45 minutes, 10 at the stove.

About 440 calories a serving, 32 g protein, 15 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry with paper towels, season both sides with salt and pepper. Lay them skin-side down in the hot pan and sear 4 minutes until the skin is golden, then turn and sear another 2 minutes. Transfer to a plate.
2. In the same pan, add 1/2 medium sliced onion and 2 minced garlic cloves, stir for 1 minute until fragrant. Pour in 2 cups pumpkin spice almondmilk and scrape up any browned bits from the bottom of the pan.
3. Return the chicken thighs to the pan skin-side up, nestling them into the sauce. Sprinkle 1/4 teaspoon pumpkin spice over the top. Bring to a gentle simmer, then lower heat to medium-low and braise uncovered for 25 minutes until the chicken is cooked through and the sauce has thickened slightly. The juices run clear when the thickest part is pierced.25 min
4. Taste the sauce and adjust with salt and pepper as needed. Serve the chicken thighs in bowls with the pumpkin spice almondmilk sauce spooned over the top.

Note Swap bone-in thighs for a pound of pork tenderloin if you prefer; reduce braising time to 15 minutes. Leftovers keep in the refrigerator for three days and reheat gently on the stovetop. Serve with rice or toast to soak up the sauce, or with a green salad to balance the richness.