Chicken And Leeks Braised In Wine

• 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

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; saute 4 minutes on each side. Remove from pan. Add leeks to pan; saute 4 minutes or until browned, turning once. Remove from pan.
2. 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.
3. Add tomato; bring to a boil. Uncover and cook 10 minutes, stirring often. Remove cinnamon, bay leaves, and rind.
4. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped oregano. Sprinkle each serving with parsley.

cooking spray, chicken, salt, freshly ground black pepper, leeks, ground coriander, cinnamon stick, white wine, sugar, bay leaves, oregano sprigs, garlic, orange rind strip, tomato, fresh oregano, parsley

Taken from www.myrecipes.com/recipe/chicken-leeks-braised-wine (may not work)