2 cups water
2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons coarse-ground mustard
1 cup frozen peas
2 green onions, sliced
HEAT the oil in a nonstick skillet over medium-high heat. Brown chicken 2 minutes, turn over and brown 2 minutes. Sprinkle with salt and pepper to taste. Remove to a plate and set aside.
ADD leeks, potatoes, carrots, stout, water and cider vinegar to the skillet. Reduce heat to medium. Cover with a lid and simmer 10 minutes or until potatoes are cooked.
MIX the honey and mustard together, add to the skillet and stir to blend well.
RETURN chicken to the skillet, and add the peas. Cover and simmer 3 to 4 minutes or until chicken is cooked through. A meat thermometer inserted into the chicken should read 165°. Add salt and pepper to taste.
DIVIDE between two dinner plates and sprinkle the green onions on top.
Nutrition information: Per serving: 642 calories (21 percent from fat), 14.8 grams fat (2.4 grams saturated, 6.7 grams monounsaturated), 138 milligrams cholesterol, 44.1 grams protein, 77.6 grams carbohydrates, 10.0 grams fiber, 464 milligrams sodium.