Bistro in a pot
4 servings
Ingredients
| Quantity | 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) |
Directions
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