Chicken and Leeks Braised in Wine

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

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 17%
  • Fat: 6.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 30.9g
  • Carbohydrate: 46.7g
  • Fiber: 6.8g
  • Cholesterol: 107mg
  • Iron: 8.2mg
  • Sodium: 624mg
  • Calcium: 199mg


  • 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


  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.
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