Chicken, potatoes and leeks lightly coated in a sauce made with stout and mustard make a lovely one-pot meal. Stout, a strong, dark beer, is brewed from roasted malt or barley and hops. There are many different types. It has a distinct toast flavor; however, any type of beer can be used for this dinner.
Leeks look like a giant green onions with tightly wrapped broad, dark green leaves. This makes it difficult to clean the dirt from the leaves. The quickest way to clean them is to trim the root end and make 4 to 5 slits from top to bottom. Run the leaves under cold water to reach the dirt trapped between the layers.
Wine suggestion: You know what? I'd drink stout with this.
Stout-Soused Chicken with Potato and Leeks
Dijon mustard can be used instead of coarse-grain mustard. Makes 2 servings.
1 tablespoon canola oil
3/4 pound boneless, skinless chicken thighs
Salt and freshly ground pepper
2 medium leeks, cleaned and sliced (about 2 cups)
3/4 pound red or yellow potatoes, with skin, cut into 1-inch pieces
1 cup sliced carrots
3/4 cup stout