Bistro Pot Dinner Recipe

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Bistro Pot Ingredients

Dinner Bistro Pot

  • makes 4 servings
  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 2 cups chopped leeks, white and green parts, washed and drained
  • 1 pound skinless, boneless chicken breast, cut into bite-size pieces
  • 1 cup thinly sliced small potatoes
  • 1 1/2 cups baby carrots, quartered lengthwise
  • 3 or 4 teaspoons dried lemon peel (see note)
  • 2 tablespoons dried tarragon
  • 1/2 cup water or vegetable broth
  • 1 cup grated low-fat jarlsberg cheese (4 ounces)
  • 1 cup frozen peas, thawed
  • Method

  • Minced fresh parsley, for garnish
  • In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden brown and tender, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok and stir-fry 5 minutes. Return leeks and chicken to wok. Add 1/2 cup water; stir quickly, cover tightly and steam 5 minutes.
  • Remove from heat, add cheese and peas; stir to combine. Garnish with parsley and serve immediately.
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