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Bistro in a Pot




Source of Recipe


Internet


Recipe Link: http://www.yumyum.com

List of Ingredients




2 ts Olive oil
2 lg Garlic cloves, sliced
1/2 c Minced shallots
1/2 To 1 lb skinless, boneless
-chicken, cut in bite sized
-pieces
2 c (6oz) chopped leeks, washed
-and drained (white and
-green parts)
1 c Thinly sliced newpotatoes
1 1/2 c Baby carrots, quartered
-lengthwise
3 ts To 4 ts dried lemon zest
-(peel)
2 tb Dried tarragon
1 c (4oz) shredded Jarlsberg
-Lite cheese
1 c Frozen peas, thawed
-(optional)
Minced fresh parsley,
-for garnish


Recipe



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 1/2 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.
YIELD: Serves 4