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, 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
Preparation
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.
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.
Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. 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)
Nutritional Information
CALORIES 357(17% from fat); FAT 6.6g (sat 1.5g,mono 1.8g,poly 1.9g); PROTEIN 30.9g; CHOLESTEROL 107mg; CALCIUM 199mg; SODIUM 624mg; FIBER 6.8g; IRON 8.2mg; CARBOHYDRATE 46.7g
