Chicken and Leeks Braised in Wine

Chicken and Leeks Braised in Wine Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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)

Recipe from

Cooking Light

Nutritional Information

Calories 357
Caloriesfromfat 17 %
Fat 6.6 g
Satfat 1.5 g
Monofat 1.8 g
Polyfat 1.9 g
Protein 30.9 g
Carbohydrate 46.7 g
Fiber 6.8 g
Cholesterol 107 mg
Iron 8.2 mg
Sodium 624 mg
Calcium 199 mg

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.

April 2003
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