Chicken and Leeks Braised in Wine

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

1. 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.
2. 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.
3. Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon, bay leaves, and rind.
4. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley.