Stout Soused Chicken with Potatoes and Leeks

This chicken dish with leeks, carrots, and potatoes, is cooked with a delicious sauce made from mustard and stout. ranimiro/Shutterstock

By Linda Gassenheimer From Tribune News Service

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.

Helpful Hints

— Dijon mustard can be used instead of coarse-grain mustard.

— Any type of beer can be used.

Countdown

— Prepare all ingredients.

— Make dish.

Shopping List

To buy: 3/4 pound boneless, skinless chicken thighs, 2 medium leeks, 3/4 pound red or yellow potatoes, 1 package sliced carrots, 1 bottle stout, 1 bottle cider vinegar, 1 small bottle honey, 1 jar coarse-ground mustard, 1 package frozen peas, and 1 bunch scallions.

Staples: canola oil (or substitute), salt, and black peppercorns.

Stout Soused Chicken With Potato And Leeks

Recipe by Linda Gassenheimer

Ingredients

• 1 tablespoon canola oil (or substitute)
• 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 2 1/2 cups)
• 1/2 cup sliced carrots
• 3/4 cup stout
• 2 cups water
• 2 tablespoons cider vinegar
• 2 tablespoons honey
• 1 1/2 tablespoons coarse-ground mustard
• 1 cup frozen peas
• 3 scallions, sliced (about 1/2 cup)

Directions

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. Makes 2 servings.

Per serving: 560 calories, 15 g fat, 2.5 g saturated fat, 7 g monounsaturated fat, 160 mg cholesterol, 42 g protein, 59 g carbohydrates, 9 g dietary fiber, 21 g sugars, 526 mg sodium, 1,670 mg potassium, 515 mg phosphorus.

Exchanges: 3 starch, 1 other carbohydrate, 5 lean protein, 1/2 fat.

From “Quick and Easy Chicken” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. Gassenheimer’s latest book is “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” published by the American Diabetes Association. To order either book call 1-800-232-6733 or at www.shopdiabetes.org. Copyright 2023 Tribune Content Agency, LLC