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