Recipes
CHICKEN AND LEEKS
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PrintINGREDIENTS
- 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
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