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Chicken and Leeks Braised in Wine

This has some wonderful flavors and would lend itself well to the accompaniment of a crisp salad, whole grain rice would complete the meal.

  Makes 4 servings (serving size: 2 thighs, about 2 leek pieces, and 1/2 cup   sauce)
  Prep Time: 20 min
  Total Time: 40 min
  Ease of Preparation: Easy

   Cooking spray
   8 chicken thighs, skinned (about 2 pounds) 
   1/4 teaspoon  salt 
   1/4 teaspoon  freshly ground black pepper
   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 ¼ teaspoon salt and ¼ teaspoon pepper. Add the chicken to pan; sauté 4 minutes on each side. Remove from pan.

2. Add leeks to pan; sauté 4 minutes or until browned, turning once. Remove from pan.

3. 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.

4. Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon stick, bay leaves, and rind.

5. Stir in chopped oregano. Sprinkle each serving with parsley.

Nutritional Notes: calories 357; fat 6.6g (sat 1.5g, mono 1.8g, poly 1.9g); protein 34.7g; carbohydrate 23g; fiber 3.5g; cholesterol 115mg; iron 4.3mg; sodium 266mg; calcium 97mg;