Simmer chicken and potatoes in beer-based mustard sauce

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 scallion with broad, dark green leaves that are tightly wrapped around each other. 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.

This meal contains 642 calories per serving with 21 percent of calories from fat.

Wine suggestion: You know what? I’d drink stout with this.

HELPFUL HINTS

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

COUNTDOWN

-Prepare all ingredients.

-Make dish.

SHOPPING LIST

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

Staples: Canola oil, honey, salt, black peppercorns.

STOUT-SOUSED CHICKEN WITH POTATO AND LEEKS

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 scallions, 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 should read 165 degrees. Add salt and pepper to taste. Divide between 2 dinner plates and sprinkle the scallions on top. Makes 2 servings.

Per serving: 642 calories (21 percent from fat), 14.8 g fat (2.4 g saturated, 6.7 g monounsaturated), 138 mg cholesterol, 44.1 g protein, 77.6 g carbohydrates, 10.0 g fiber, 464 mg sodium.

(Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or e-mail her at [email protected].)

suppers and buffets with Bill & Sheila
_________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information)

Return from chicken to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites: