Bistro in a pot

Yield: 4 servings

Measure Ingredient
2 teaspoons Olive oil
2 larges Garlic cloves, sliced
½ cup Minced shallots
½ To 1 lb skinless, boneless chicken, cut in bite sized pieces
2 cups (6oz) chopped leeks, washed and drained (white and green parts)
1 cup Thinly sliced newpotatoes
1½ cup Baby carrots, quartered lengthwise
3 teaspoons To 4 ts dried lemon zest (peel)
2 tablespoons Dried tarragon
1 cup (4oz) shredded Jarlsberg Lite cheese
1 cup Frozen peas, thawed (optional)

Serves 4-6

minced fresh parsley, for garnish In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir fry garlic, shallots and chicken. Remove to a bowl. Add leeks to wok and stir fry 3 minutes. Remove to chicken bowl. Add potatoes, carrots, lemon peel and tarragon and stir fry 5 minutes. Return chicken and leeks to wok. Add ½ cup water, stir quickly, cover tightly and steam 5 minutes. Add more water if necessary. Remove from heat, add cheese and, if desired, peas. Stir and serve. Serve with a green salad and light sourdough French bread or crusty rolls.

Origin: Journal American, March 31/93 Shared by: Sharon Stevens

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