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.