Our favorite 'quick-n-easy' is a Spanish/Dominican dish. Based on AdoboChicken. The original recipe was way too salty so we've adopted a tasty version...more garlic and hot peppers for flavor.
8-12 bone-in skinless chicken thighs. Enough for a single layer packed tight in a stove-top low sided heavy bottomed pot w/lid. We use an enameled cast iron.
Quick in effort but takes some patience. The chicken thighs need to marinade over night, or 4-6 hours, in a gallon zip-lock in a mix of 1/4 cup soy sauce, 1/4 cup of cider vinegar, cup of water and any spice you want. Garlic, ginger, cumin, dried chilies, homemade hot sauce or a favorite, etc. (that is for 12 thighs)
Place in stock pot on a pinch/splash of oil meaty side down and cover with two big sliced and diced onions, chopped tomato or two or some tom sauce. Any other veg on hand is fine like celery or fresh hot and sweet peppers. (we use what we have) but the onion is key.
NO added water or moisture. On low heat and covered, braise for one hour...moisture from chicken and onions will make a super braising sauce.
pre-heat oven to 350 and place chicken on a cookie sheet meat side up for 1/2 hour while sauce reduces. Sauce on the chicken forms a nice glaze crust.
I use a stick blender in the sauce for 30 sec to thicken it a bit.
Super served with beans and rice, usually two each if they are on the small side. We make 12 as the leftovers are great for lunch. Then another meal heated in the oven topped with bbq sauce or whatever sauce....sliced lemons, a veg.
We make it so often in our rotation of favorites it is easy, but may not seem so now that i wrote it out.
We like meals that keep on giving for the early work week. Minimal clean-up.
We have made it without the overnight marinade and really just as good but different flavor profile. More spice with the onions, even a bit of curry.