Sweet Baby Ray's vidalia onion barbecue sauce clings to chicken thighs and caramelizes in a hot pan, the sauce doing the heavy lifting while fresh onion slices go tender underneath. This shelf asks for speed and simplicity.

Serves 2. 35 minutes, 10 at the stove.

About 430 calories a serving, 31 g protein, 18 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
2. Set the thighs skin-side down in the hot pan and cook without moving until the skin is golden, about 5 minutes. While they cook, slice 1 large vidalia onion into thin rings.5 min
3. Flip the thighs and cook for 2 minutes on the other side, then scatter the onion slices around them. Pour 1 cup of the barbecue sauce over everything, reduce the heat to medium, and cover the pan with foil.2 min
4. Braise for 18 to 20 minutes, until the thighs are cooked through and the sauce bubbles gently at the edges. The onions will be very soft and sweet.20 min

Note Swap boneless thighs or bone-in chicken legs. Leftovers keep for three days and are good in a sandwich with ranch dressing. Serve with white rice or coleslaw to balance the sweet sauce.