Chicken and Leeks Braised in Wine

Cooking Light 2003

• Ready In: 30 mins
• Serves: 4

Ingredients

•  cooking spray
• 2  lbs skinless chicken thighs (8)
• 3⁄4 teaspoon salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 4  leeks, cut diagonally into 2-inch pieces (about 2 1/4 pounds)
• 1  teaspoon ground coriander
• 1 (3 inch)  cinnamon sticks
• 2  cups riesling wine or 2  cups  other slightly  sweet white wine
• 1  teaspoon sugar
• 2  bay leaves
• 2  fresh oregano sprigs
• 2  garlic cloves, peeled
•  orange rind, strip
• 3  cups  diced seeded peeled tomatoes
• 1  tablespoon  chopped fresh oregano
• 1  tablespoon  chopped fresh parsley

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to pan; sauté 4 minutes on each side. Remove from pan. Add leeks to pan; sauté 4 minutes or until browned, turning once. Remove from pan.
2. Add coriander and cinnamon; cook 30 seconds. Add wine and next 5 ingredients (wine through rind), and bring to a boil.
3. Cover, reduce heat, and simmer 3 minutes. Add leeks. Cover and cook for 5 minutes. Add chicken. Cover and cook 8 minutes.
4. Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon, bay leaves, and rind.
5. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley.