Bone-in thighs cook fast and stay moist under a glossy barbecue mustard glaze. This sweet and tangy sauce caramelizes on the skin while the meat braises in its own juices, built entirely from what's on the shelf.

Serves 2. 35 minutes, 8 at the stove.

About 370 calories a serving, 34 g protein, 8 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat four bone-in chicken thighs dry with paper towels, season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place skin side down in the hot pan. Sear until the skin is golden and releases easily, about 6 minutes.6 min
2. Flip the thighs skin side up. Pour 1 cup mustard barbecue sauce over and around the chicken, tilting the pan to coat evenly.
3. Reduce heat to medium, cover with a lid or foil, and braise for 20 minutes, spooning sauce over the thighs halfway through, until the thickest part of the thigh reads 165°F [74°C] on an instant-read thermometer.20 min
4. Remove the lid, increase heat to medium-high, and cook uncovered for 2 more minutes to tighten the glaze and crisp the edges. Transfer to plates and spoon pan sauce over each thigh.2 min

Note Swap bone-in thighs for bone-in breast halves and reduce braising time to 15 minutes. Leftovers keep three days refrigerated and reheat gently in a covered pan over low heat with a splash of water. Serve with rice or corn to soak up the sauce.