Chicken and Leek Stew | Servings | Prep Time |
| 6 – 8 servings | 10minute |
| Cook Time |
| 1hour |
|
|
- 4ounce butter, unsaltedsuch as Kerry Gold Irish butter
- 1each onion, yellow, large,peeled and chopped
- 3each leeks, large,cut in half, washed and cut into half moons
- 4each garlic, clovespeeled and minced
- 3each carrots, largepeeled and chopped
- 1/4bunch thyme, freshtied together with kitchen twine
- 3each bay leavespreferably fresh
- 4cup stock, chicken,preferably homemade
- 2cup cream, heavy or whippingpreferably organic
- 12ounce Irish Red Ale,such as one from Beer Advocate’s List
- 1each chicken, free-range,cut into 8 pieces (about 3 – 4 pounds)
- salt and freshly cracked black pepper
- 3tablespoon butter, unsaltedsuch as Kerry Gold Irish butter
- 3tablespoon 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:
