Chicken and Leeks Braised in Wine

Chicken and Leeks Braised in Wine
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 4 leeks, cut diagonally into 2-inch pieces (about 2 1/4 pounds)
  • 3 cups diced seeded peeled tomato
  • 1 tablespoon chopped fresh parsley
  • 8 chicken thighs, skinned (about 2 pounds)
  • 2 garlic cloves, peeled
  • 1 (1 x 5-inch) orange rind strip
  • 1 tablespoon chopped fresh oregano
  • + 9 more ingredients
    • 2 fresh oregano sprigs
    • ¾ teaspoon salt, divided
    • 1 (3-inch) cinnamon stick
    • 2 bay leaves
    • 1 teaspoon sugar
    • ½ teaspoon freshly ground black pepper, divided
    • Cooking spray
    • 1 teaspoon ground coriander
    • 2 cups Riesling or other slightly sweet white wine

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....

View full recipe at My Recipes

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