Chicken has to be one of the most versatile foods around. It can be baked or fried. It’s great in stir-fries. And then there are hot buffalo wings, stuffed breasts, pot pies and chicken tacos, burritos and enchiladas. Don’t forget about chicken soup. As you can see, the possibilities are nearly endless.
Here’s a recipe combining the two in a one-pot meal. Also included are carrots, leeks, onions and peas. The vegetables are lightly coated in a sauce made with stout and mustard.
Stout-Soused Chicken with Potato and Leeks
1 tablespoon canola oil
¾ pound boneless, skinless chicken thighs
Salt and freshly ground pepper
2 medium leeks, cleaned and sliced (about 2 cups)
¾ pound red or yellow potatoes, with skin, cut into 1-inch pieces
1 cup sliced carrots
¾ 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.
Yield: Serves 2.
Approximate nutritional analysis per serving: 642 calories, 21 percent of calories 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 grams fiber, 464 milligrams sodium.