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