One-Pot Dijon Chicken with Tomatoes

I post a lot of recipes for chicken because it's an economical source of protein that can be served in many ways. In this simple recipe from the NYT Cooking section, chicken thighs are prepared in one pot with Dijon mustard, white wine and cherry tomatoes. This is the recipe for those of us who don't want to fuss with a long list of ingredients or steps, an example that good cooking doesn't have to be difficult. Better yet, it's low in fat, calories and WW Points yet delivers big time on taste and eating enjoyment.

The recipe calls for 1/2 cup of white wine, which combines with the Dijon mustard and burst tomatoes to develop a rich-tasting sauce. No wine? You can substitute chicken broth with similar, albeit not quite the same, results.

I took the recommendation of the NYT and added some pickled jalapeños when serving to "add punch." At the Bennett house we thrive on "punch." All you need to complete the meal is a green salad or steamed broccoli.

1 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 garlic cloves, minced

1 Tbsp. dried oregano

1 Tbsp. Dijon mustard

1/2 cup white wine

2 pints cherry or grape tomatoes

1/2 cup cilantro, parsley or basil, gently torn or chopped

Heat the oil in a wide 12-inch skillet over medium-high heat 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 over and add the scallions to the empty spaces in the pan. 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 again 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, about 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point. Sprinkle with cilantro, parsley or basil and serve.

Serves 4

WW Points per serving: 2