Chicken and Leeks Braised in Wine

Ingredients

• cooking spray
• 2 lbs skinless chicken thighs (8)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon fresh 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 sticks
• 2 cups riesling wine or other slightly sweet white wine
• 1 teaspoon sugar
• 2 bay leaves
• 2 fresh oregano sprigs
• 2 garlic cloves, peeled
• orange rind, strip
• 3 cups diced seeded peeled tomatoes
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley

Directions

1. 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. 2

   Add coriander and cinnamon; cook 30 seconds. Add wine and next 5 ingredients (wine through rind), and bring to a boil.

3. 3

   Cover, reduce heat, and simmer 3 minutes. Add leeks. Cover and cook for 5 minutes. Add chicken. Cover and cook 8 minutes.

4. 4

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

5. 5

   Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley.