It seemed to take a long time to get here, but it is finally tomato season here in the Northeast. After eating hothouse tomatoes – or the gassed and golf ball like ones that get shipped here in the winter months – eating a fresh, juicy tomato is one of life’s great pleasures. So we use them and enjoy them while we can.
Sometimes it’s those simple pleasures that make a meal memorable, and such was the case with this tasty main dish. Add some crusty bread to sop up the sauce and a fresh green salad, and you’ve got yourself a meal worthy of a dinner party.
This one-pot dish from New York Times contributor Yasmin Fahr is quick and delicious. Those fresh cherry tomatoes from Clark Farm in Carlisle make the dish, as do the fresh herbs we picked at the farm this week.
I’ve gifted the recipe through my subscription to the New York Times below. The ingredient list follows.
Dijon Chicken With Tomatoes and Scallions
Ingredient List
- Olive oil
- boneless, skinless chicken thighs
- scallions
- garlic
- oregano
- Dijon mustard
- white wine
- cherry (or grape) tomatoes
- leafy herbs (cilantro, parsley, basil)
Four Nights A Week 
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