More Great Recipes: Greek | Main Dish | Poultry | Stove

Chicken and Leeks

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Member since 2007

Serves | Prep Time | Cook Time


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

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

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