A fresh jar of Dijon mustard is finding its way into more home kitchens this week, judging by recipes circulating among city cooks. The classic French condiment, with its sharp and pungent profile, is center stage in a chicken dish that pairs it with ripe tomatoes and scallions.
At the Union Square Greenmarket on Saturday morning, shoppers lingered over displays of early tomatoes and bunches of green onions. One vendor noted a slight uptick in questions about herbs and mustards, as customers looked for ideas beyond salads. "People are asking what to do with the first tomatoes," said Maria Torres, who sells produce from Orange County. "They want something quick, but not boring."
The Dijon chicken recipe trending in food columns this week calls for browning chicken thighs, then simmering them with chopped tomatoes, scallions, and a generous scoop of mustard. The result is a dish that leans tangy and savory, suitable for a weeknight meal. Some home cooks are serving it with rice or crusty bread to soak up the sauce.
City supermarkets report steady sales of imported mustards this season, with several stores in Astoria and Park Slope restocking their shelves on Thursday morning. "Mustard is moving faster now that grilling season is here," said Dinesh Patel, manager at a Key Food in Queens. "But people are also cooking more chicken at home—maybe for family dinners after school lets out."
The recipe has circulated widely online over the weekend, reflecting a desire for lighter, fresher meals as the weather warms. As the school year winds down and festival season begins, New Yorkers appear ready to move past heavy winter fare to brighter flavors.