Don’t have a link, but it was the chicken and shallots recipe in last Sunday’s NYT Magazine.
Basically, sautéed chicken thighs, shallots, with some cherry tomatoes added at the very end. The sauce calls for dijon mustard, which I do not like, and white wine. I actually don’t like any mustard. I was thinking of substituting some curry paste.
Any thoughts or suggestions for other substitutes? The only spice added (besides salt and pepper) is tarragon.
This is supposed to be a quick and easy recipe that chefs like to make at home. I bought some dijon and am going to split the recipe into two batches-- one with the mustard and one with the substitute.