Dijon Chicken with Tomatoes and Scallions

Dijon Chicken with Tomatoes and Scallions is a winner! We look for recipes that use Tomatoes in the summer. This reminds of dinners we would get a Lucques Restaurant when it was in existence. We made it with Orzo. I loved it! We need to make it again!

Dijon Chicken with Tomatoes and Scallions
New York Times 

A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard. The tomatoes pop and deflate as they soften, adding their juices to the liquid, which helps gently braise the chicken. Tip in pickled jalapeños and a bit of brine to add punch. Serve this with crusty bread or spoon it onto rice or polenta. A green salad or steamed broccoli complete the meal.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons olive oil
1½    pounds boneless, skinless chicken thighs, patted dry
Salt and fresh black pepper
4       scallions, light green and white parts thinly sliced
3       garlic cloves, grated or minced
1       tablespoon dried oregano
1       tablespoon Dijon mustard
½      cup white wine
2       pints cherry or grape tomatoes
¼      packed cup cilantro, parsley or basil leaves and tender stems, gently torn or chopped

PREPARATION
 
1.  Heat the oil in a wide pot or deep 12-inch skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.

2.  Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.

3. Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.

4. Sprinkle with the cilantro and serve.