Chicken and Leeks Braised in Wine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cut diagonally into 2-inch pieces, the leeks soften and develop a delicate flavor but remain intact for a nice presentation. The Greek flavors in this dish call for a salad of crisp lettuce, cucumber, tomato, and feta topped with a lemon-mint dressing. Rice or oven-baked potatoes would complete 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, cut diagonally into 2-inch pieces (about 2 1/4 pounds) |
1 teaspoon ground coriander |
1 (3-inch) cinnamon stick |
2 cups riesling or other slightly sweet white wine |
1 teaspoon sugar |
2 bay leaves |
2 fresh oregano sprigs |
2 garlic cloves, peeled |
1 (1 x 5-inch) orange rind strip |
3 cups diced 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. 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. Cover, reduce heat, and simmer 3 minutes. Add leeks. Cover and cook for 5 minutes. Add chicken. Cover and cook 8 minutes.
3. Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon, bay leaves, and rind.
4. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley.
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