Brined chicken thighs from the shelf are already seasoned and tender, so they need only a hot pan and aromatics. The vinegar brine means the meat stays juicy and picks up deeper flavor from a quick sear and gentle finish. Serve with rice or bread to soak up the pan sauce.

Serves 2. 25 minutes, 15 at the stove.

About 630 calories a serving, 64 g protein, 9 g carbohydrate, 37 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 lb of chicken thighs dry with paper towels and season the surface with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the thighs in the pan, skin-side down if they have skin, and do not move them; they will start to brown after about 4 minutes.5 min
2. Flip the thighs and sear the second side for 2 minutes more. Transfer to a plate. In the same pan, add 3 cloves of sliced garlic and cook for 30 seconds, stirring, until fragrant.3 min
3. Return the thighs to the pan, nestle them among the garlic, add 1/2 cup water and a few sprigs of fresh thyme or a squeeze of lemon juice, and reduce heat to medium. Simmer until the thighs register 165°F (74°C) at the thickest part, about 8 minutes. Swirl in 1 tablespoon butter to finish the sauce.8 min

Note Swap lemon for thyme if you prefer brightness over herbs. Leftovers keep for three days; shred and toss with rice and a squeeze of lemon for lunch. Serve with steamed green beans or over white rice to catch the pan sauce.