FBD

Bistro Chicken in a Pot

FrenchChickenEasy25 minBy Northstar

Ingredients

Servings
4
  • 3 tbsp extra-virgin olive oil
  • 2 clove garlic, sliced
  • 2 cup leeks (white and green parts), chopped and washed
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces
  • 1 cup small potatoes, thinly sliced
  • 1 0.5 cup baby carrots, quartered lengthwise
  • 3 tsp dried lemon peel
  • 2 tbsp dried tarragon
  • 0.5 cup chicken broth
  • 1 cup Jarlsberg or Swiss cheese, grated
  • 1 cup frozen peas, thawed
  • 2 tbsp fresh parsley, minced

Instructions

  1. 1

    Heat olive oil in a large wok or deep skillet over high heat until nearly smoking.

  2. 2

    Add garlic, leeks, and chicken. Stir-fry until golden brown and chicken is cooked through, about 5 minutes. Remove to a bowl.

  3. 3

    Add potatoes, carrots, lemon peel, and tarragon to the wok; stir-fry 5 minutes.

  4. 4

    Return leeks and chicken to wok. Add chicken broth; stir quickly, then cover tightly and steam 5 minutes.

  5. 5

    Remove from heat. Stir in cheese and peas until cheese is melted and peas are heated through.

  6. 6

    Garnish with fresh parsley and serve immediately.