Dijon Chicken with Tomatoes and Scallions

This dish is a ‘one pot wonder’! It takes under an hour to put together; including cook time! As the tomatoes pop the sauce is thickened and helps braise the chicken. I think I found this recipe on a NYT site, but am not sure. I added more Dijon, white wine, and my herb of choice was tons of parsley and dried oregano. You may also use fresh basil or cilantro.

I like to grow my own scallions in water on the counter. Just cut off the root end and drop in a glass of water. They grow very quickly and stay fresh for a long time.

Start by rinsing and thoroughly drying the chicken. I sometimes even leave it uncovered in fridge for about an hour before beginning the saute. This helps get a crispier texture on the chicken. If you chill be sure to bring back to room temp before cooking.

Next heat 2 Tbsp. oil in a wide and deep skillet or pot, at least 12 inches across until it gets shiny and begins to glisten.

For this type of dish my favorite pan is a 13″Calphalon saute pan. I have had it for years and love it!

Add the chicken in one layer and season generously with salt and pepper. Cook, without turning until the chicken is nicely browned and easily releases from the pan, 8 to 10 minutes.

Flip the chicken and this time gently add salt and pepper to the chicken. Add the scallions to the empty spaces in the pan. Add the tomatoes. Let cook until the scallions soften; about 2 minutes. Add garlic, dried oregano, mustard and white wine, turning the chicken pieces over and back again to stir all ingredients together; about another minute.

Season again with a little salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a spoon or rubber spatula to help release juices. Cook until the chicken is cooked through; 10 to 12 minutes more. Add a few tablespoons of wine if it looks dry at any point. Sprinkle with parsley and serve.

This dish gets even better the next day as the flavors deepen, but I guarantee you will love it the first night you cook. Serve over pasta, rice or polenta. We are already in our January cut-back on everything (like food and beverage!) mode so I just served it on its own with steamed asparagus on the side. Delicious! Crusty bread is also nice to soak up that sauce.

Print Pin

Dijon Chicken with Tomatoes and Scallions

Luscious sauce. Perfectly blistered tomatoes. Deep flavors. This dish is quick and easy to make so great for a weeknight dinner or fancy enough for company.

Ingredients

• 2 Tbsp. Olive Oil
• 1 1/2 lbs. Boneless, skinless chicken thighs, patted dry
• Salt and freshly ground black pepper
• 4 Scallions, light green and white parts, thinly sliced
• 3 lge. Garlic cloves, sliced
• 1 Tbsp. Dried oregano
• 2 Tbsp. Dijon mustard
• 1/2 cup Dry White wine
• 2 pints Cherry tomatoes
• 1/4 cup Chopped fresh parsley

Instructions

• Heat the oil in a wide pot or deep skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top generously with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan; about 8 to 10 minutes.
• Flip the chicken and add the scallions to the empty spaces in the pan. Season lightly with salt. Let cook until scallions soften; about 2 minutes. Add the tomatoes, garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir all ingredients together; about 1 minute.
• Cook, stirring occasionally and gently pressing the tomatoes with the back of a spoon or rubber spatula to help release juices. Cook another 10 to 12 minutes until chicken is cooked through; about 165/170 degrees. USDA recommends 175/190, but I believe the chicken gets tough and way overcooked at that temperature.