Dijon Chicken with Tomatoes

Some recipes just feel like comfort in a pot—simple to make, full of flavor, and perfect for a cozy dinner. This one starts with golden, seared chicken, then builds layers of taste with tender scallions, juicy tomatoes, and a splash of white wine and mustard for depth. With your choice of herbs take it in any direction you like: cilantro and/or jalapeños for a Mexican flair, parsley and artichokes for French, or basil and sprinkle Parmesan for Italian. Serve with crusty bread, rice, or creamy polenta, and you’ve got a rustic yet elegant meal fit for both weeknights and casual entertaining.

For sides, lightly roasted vegetables like asparagus, zucchini, or green beans pair beautifully with the sauce, while a simple green salad keeps things fresh. When it comes to wine, a crisp Sauvignon Blanc highlights the citrusy heat from the jalapeños, while a medium-bodied Chardonnay complements the creamy mustard-wine sauce.

For dessert, balance the savory, tangy notes of the chicken with something light and refreshing. A citrus sorbet, lemon tart, or fresh berries with whipped cream will cleanse the palate beautifully. If you prefer something richer, a silky panna cotta or a classic flan adds just the right touch of sweetness without overpowering the meal.

Ingredients

• 2 pounds chicken thighs, patted dry/ you can use chicken breasts if you prefer. Or reduce calories using skinless chicken.

• 3 tablespoons olive oil

• Flour to dust the chicken

• Salt and fresh black pepper

• 5 scallions, light green and white parts thinly sliced

• 4 garlic cloves, grated or minced

• 2 tablespoons of fresh oregano and or thyme

• 2 tablespoon Dijon mustard

• 3/4 cup white wine

• 1 lb of vine ripe tomatoes, or heirloom, or 2 pints cherry or grape tomatoes

• 1/2 cup packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped.

Let's cook!

1. Season chicken with salt and pepper and dust with flour.

2. Heat the oil in a deep 12-inch skillet over medium-high. Add the chicken and cook until brown about 8 minutes per side. Remove the chicken and set aside.

3. Add the scallions to the skillet and cook until soften, about 2-3 minutes. Add the minced garlic, and stir for another minute. *For an Italian flair I added spicy Calabrian peppers.

4. Add tomatoes.

5. Add mustard, white wine and fresh oregano or thyme, or both. Season with salt and pepper.

6. Return chicken to skillet covering the pieces in the sauce.

7. Cook, and gently smash the tomatoes to make a thick chunky sauce. Let simmer covered until chicken is done. About 15 min.

Sprinkle with your choice of herbs.

Buen Provecho!