CHICKEN AND LEEKS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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

  • 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.
  • 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.
  • Add tomato; bring to a boil.
  • Uncover and cook 10 minutes, stirring often.
  • Remove cinnamon, bay leaves, and rind.
  • Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano.
  • Sprinkle each serving with parsley

Notes

Categories: Greek  Main Dish  Poultry  Stove 

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