Chicken and Leeks Braised in Wine

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.

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

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

Preparation

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.

Nutritional Information

Calories:

357 (17% from fat)

Fat:

6.6g (sat 1.5g,mono 1.8g,poly 1.9g)

Protein:

30.9g

Carbohydrate:

46.7g

Fiber:

6.8g

Cholesterol:

107mg

Iron:

8.2mg

Sodium:

624mg

Calcium:

199mg