This recipe from NYT Cooking is a one-pan meal that combines chicken and scallions with tomatoes in a savoury Dijon-wine sauce. Top with fresh herbs for a pop of colour and flavour.

Avoiding Additives and Preservatives

I use President’s Choice Old-Fashioned Dijon, which is free of additives. I used a white wine from Frogpond Farm with a sulfite content below 10 parts per million. Check the dried oregano to make sure it does not contain colour or anti-caking agents.

Brown chicken

Add tomatoes

Dijon chicken with tomatoes and scallions

Ingredients:

2 tablespoons (30 ml) olive oil

1 ½ pounds (680 g) 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 (15 ml) dried oregano

1 tablespoon (15 ml) Dijon mustard

½ cup (125 ml) white wine

4 cups (1 L) cherry or grape tomatoes

¼ cup (60 ml) packed cilantro, parsley or basil leaves and tender stems, gently torn or chopped

Preparation:

Heat the oil in a wide pot or deep 12-inch (30-cm) 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.

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.

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.

Sprinkle with the cilantro and serve. Serves 4.

From NYT Cooking