Bistro Pot Recipe

Bistro Pot Recipe

Ingredients

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

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

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