Chicken and Leek Stew
You’ll find a Chicken and Leek Pie entrée throughout Ireland | England. It is a staple on many Pub menus, as it is hearty and full of comfort. This recipe for Chicken and Leek Stew pays homage to its geographical lineage and honors that savory pie dish, minus the crust.
Leeks and onions sweat in butter, then carrots, garlic, thyme, and bay leaves are added and release their essence to this Chicken and Leek Stew base. When cooking with beer, the country of origin is a great place to research and see what flavors of ales | lagers might be available to the Beer Cuisine kitchen. An Irish Red Ale is a wonderful brew, as it is rich, malty, caramel, and toffee notes with an almost bready | toast finish (depending on the breweries’ version). With low hop bitterness in this beer style, it makes a wonderful foundation flavor for this Chicken and Leek Stew. Cream and a flour roux blend with ale | lager, adding extra thickness and help round out the textural soup vs stew transformation. The classic rustic and hearty stew, full of vegetables, chicken, and an Irish Red Ale creating a delicious combo of flavors. This is a great cooking with beer recipe and technique, to have in your recipe repertoire.
This base recipe can be used as a stew or transformed into a Chicken and Leek Pie or even a Chicken and Leek Casserole. Below this recipe are recipe variations, with recipe links to a savory pie crust, mash potatoes that can be added to this stew and made into a cottage pie like a casserole.
How to make this Chicken and Leek Stew recipe easier:
Use a whole chicken is the easiest and cheapest. Cut a whole chicken into eight pieces (two thighs, two legs, two breasts, and two wings, saving the back and wingtips for the stock). By cooking the meat on the bone, the stew will have more chicken flavor. Alternatively, boneless and skinless chicken thighs can be used.
Makes: enough stew for 6 guests as an entrée or filling for a large casserole or 6 individual pot pies
Originally published in BeerAdvocate Magazine: Cuisine à la Bière | Mar 2009 | Issue #26
| Servings | Prep Time |
| 6 - 8 servings | 10 minute |
| Cook Time |
| 1 hour |
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Transforming an Irish | English Chicken and Leek Pie into a rustic and delicious Chicken and Leek Stew. It's full of pub comfort and perfect for an easy to make meal.
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- 4 ounce butter, unsalted such as Kerry Gold Irish butter
- 1 each onion, yellow, large, peeled and chopped
- 3 each leeks, large, cut in half, washed and cut into half moons
- 4 each garlic, cloves peeled and minced
- 3 each carrots, large peeled and chopped
- 1/4 bunch thyme, fresh tied together with kitchen twine
- 3 each bay leaves preferably fresh
- 4 cup stock, chicken, preferably homemade
- 2 cup cream, heavy or whipping preferably organic
- 12 ounce Irish Red Ale, such as one from Beer Advocate's List
- 1 each chicken, free-range, cut into 8 pieces (about 3 - 4 pounds)
- salt and freshly cracked black pepper
- 3 tablespoon butter, unsalted such as Kerry Gold Irish butter
- 3 tablespoon flour, all-purpose
- In a large Dutch oven over medium heat, add the butter and let melt as the pan heats. Once melted, add the onions and cook for 4 minutes, stirring frequently. Once the onions are almost transparent, add the leeks and garlic. Season lightly with salt and cook for 6 minutes, until the leeks have wilted. Add the carrots, thyme and bay leaves, and cook for another 2 minutes. Now, add the stock, cream and Irish Red Ale, mixing well. Then add the cut-up chicken. Bring the pot to a simmer and reduce heat to low. Let the chicken poach in the liquid for 35 – 40 minutes, until it is fully cooked.
- As the chicken is cooking, start making a roux. In a small saucepan over medium heat, add 3 tablespoons of butter. Once melted, add the flour and whisk together, forming a paste. Continue to cook until the roux is a dark golden-brown color, about 5 – 6 minutes. Remove from heat.
- Once the chicken is cooked, remove the pieces and set onto a plate to cool slightly. Take a tablespoon of the roux at a time and whisk into the cooking liquid, thickening the soup into a stew consistency. With each addition, let the liquid come to a boil for a minute, checking the thickness. Keep adding until it is the desired thickness. Turn heat to low. Take a knife and cut the chicken meat from the bones. Once removed, chop the meat into small 1-by-1 cubes. Add the poultry back into the stew, mixing to fully combine. Taste and adjust the seasoning.
- To serve, ladle into bowls and garnish with fresh thyme leaves.
Chicken and Leek Stew Recipe Variations:
Chicken and Leek Pot Pie:
This stew can be made into individual pot pies by following the above instructions, then cooling the stew. Add the stew to a small bowl and top with pie crust rounds (using the other round of the Irish Whiskey Pie Crust from the Irish Car Bomb Pie recipe) that are the same size as the serving vessel. Lightly brush with an egg wash (one egg beaten with a touch of milk) and bake at 350°F | 177°C for 30 minutes or until the pastry is golden brown and the stew is bubbling.
Shepherd's Pie | Cottage Pie - Chicken and Leek Casserole Variation:
Place the cooked Chicken and Leek Stew recipe into a oven proof container (family or individual size) and top with mashed potatoes. Place into a 350°F | 177°C for 30 minutes or the surface starts to turn a golden brown color and the stew is bubbling.
Cooking Beer Style Variations:
A Scottish Ale or Scotch Ale/Wee Heavy can be substituted for the Irish Red Ale for a different flavor combo.
More Irish Beer Cuisine Recipes:
