Simmer chicken and potatoes in beer-based mustard sauce to make this Stout-Soused Chicken with Potato and Leeks.
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.
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.
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
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.
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