Chicken, potatoes and leeks lightly coated in a stout (a dark strong beer) and mustard sauce blend perfectly for this meal. Stout is brewed from roasted malt or roasted barley, and hops. It has a distinct toast flavor, which is a favorite of the Irish.
Stout Soused Chicken With Potatoes and Leeks
Makes 2 servings. Recipe by Linda Gassenheimer
1 tablespoon canola oil
3/4 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 medium leeks, cleaned and sliced (about 2 cups)
3/4 pound red or yellow potatoes, with skin, cut into 1-inch pieces (about 21/2 cups)
1/2 cup sliced carrots
3/4 cup stout
2 cups water
2 tablespoons cider vinegar
2 tablespoons honey
11/2 tablespoons coarse-ground mustard
1 cup frozen peas
3 scallions, sliced (about 1/2 cup)
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 and add to the skillet and stir to blend well. Return chicken to the skillet, and add the peas. Simmer 3 to 4 minutes or until chicken is cooked through. A meat thermometer should read 170 degrees. Add salt and pepper to taste. Remove chicken and vegetables with a slotted spoon to 2 dishes. Raise heat and reduced sauce by half for 1 to 2 minutes. Spoon sauce over chicken and vegetables and sprinkle the scallions on top.