Chicken And Leeks Braised In Wine

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Cut diagonally into 2-inch pieces, the leeks soften and develop a delicate flavor but remain intact for a nice presentation. A salad of crisp lettuce, cucumber, tomato, and feta topped with a lemon-mint dressing. Rice or oven-baked potatoes completes the meal.

Ingredients

• Cooking spray
• 8 chicken thighs, skinned (about 2 pounds)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 leeks (about 2 1/4 pounds), cut diagonally into 2-inch pieces
• 1 teaspoon ground coriander
• 1 (3-inch) cinnamon stick
• 2 cup Riesling or other slightly sweet white wine
• 1 teaspoon sugar
• 2 bay leaves
• 2 oregano sprigs
• 2 garlic cloves, peeled
• 1 (1x5-inch) orange rind strip
• 3 cups chopped seeded peeled tomato
• 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.
2. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Add chicken to pan; sauté 4 minutes on each side.
4. Remove from pan; sauté 4 minutes on each side.
5. Remove from pan.
6. Add leeks to pan; sauté 4 minutes or until browned, turning once.
7. Remove from pan.
8. Add coriander and cinnamon to pan; cook 30 seconds.
9. Add wine and next 5 ingredients, and bring to a boil.
10. Cover, reduce heat, and simmer 3 minutes.
11. Add leeks.
12. Cover and cook 5 minutes.
13. Add chicken.
14. Cover and cook 8 minutes.
15. Add tomato; bring to a boil.
16. Uncover and cook 10 minutes, stirring frequently.
17. Remove cinnamon, bay leaves, and rind.
18. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and chopped oregano.
19. Sprinkle each serving with parsley.

Yield: 4 servings (serving size: 2 thighs, about 2 leek pieces, and 1/2 cup sauce)