Chicken And Leeks Braised In Wine

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Cut diagonally into 2-inch pieces, the leeks soften and develop a delicate flavor but remain intact for a nice presentation. A salad of crisp lettuce, cucumber, tomato, and feta topped with a lemon-mint dressing. Rice or oven-baked potatoes completes the meal.
== 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 (about 2 1/4 pounds), cut diagonally into 2-inch pieces
* 1 teaspoon ground coriander
* 1 (3-inch) cinnamon stick
* 2 cup Riesling or other slightly sweet white wine
* 1 teaspoon sugar
* 2 bay leaves
* 2 oregano sprigs
* 2 garlic cloves, peeled
* 1 (1x5-inch) orange rind strip
* 3 cups chopped seeded peeled tomato
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh parsley
== Directions ==
# 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 chicken to pan; sauté 4 minutes on each side.
# Remove from 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 to pan; cook 30 seconds.
# Add wine and next 5 ingredients, and bring to a boil.
# Cover, reduce heat, and simmer 3 minutes.
# Add leeks.
# Cover and cook 5 minutes.
# Add chicken.
# Cover and cook 8 minutes.
# Add tomato; bring to a boil.
# Uncover and cook 10 minutes, stirring frequently.
# Remove cinnamon, bay leaves, and rind.
# Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and chopped oregano.
# Sprinkle each serving with parsley.
Yield: 4 servings (serving size: 2 thighs, about 2 leek pieces, and 1/2 cup sauce)
Category:Low-calorie Recipes
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