Ginger Gold apples turn tart and jammy when you sauté them with butter and spices, then nestle chicken thighs into the pan to roast. The apples soften into a quick pan sauce that tastes like you've been cooking for hours. This shelf lets you make dinner for two in one skillet.

Serves 2. 40 minutes, 12 at the stove.

About 410 calories a serving, 30 g protein, 3 g carbohydrate, 30 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry and season both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering, then lay the thighs skin side down and sear until golden, about 5 minutes, while you prep the apples.
2. Core and cut 4 medium apples into 1/2-inch wedges. Mince 2 garlic cloves. When the thighs are golden, transfer them to a plate.
3. Add 2 tablespoons butter to the same skillet, then add the apple wedges and cook, stirring often, until they release their juice and soften at the edges, about 4 minutes. Add the garlic and stir for 30 seconds.
4. Nestle the chicken thighs skin side up among the apples, pour any accumulated juices over them, and transfer the skillet to a 425°F [220°C] oven. Roast uncovered until the chicken is cooked through (165°F [74°C] in the thickest part of the thigh), about 20 minutes.20 min
5. Taste the apples and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper if needed. Divide the chicken and apples between two plates and pour the pan sauce over.

Note Swap the chicken thighs for salmon fillets, seared skin side down, then roasted in the same oven at 400°F [204°C] for 8 to 10 minutes. Leftovers keep covered in the refrigerator for three days; reheat gently in a low oven. Serve with rice or crusty bread to soak the apple pan sauce.