Bistro in a Pot
FrenchChickenEasy25 minBy Northstar
Ingredients
Servings
4
- 3 tbsp extra-virgin olive oil
- 2 large garlic cloves, sliced
- 2 cup chopped leeks, white and green parts, washed
- 1 lb boneless, skinless chicken breasts, bite-size pieces
- 1 cup thinly sliced small potatoes
- 1 0.5 cup baby carrots, quartered lengthwise
- 3 tsp dried lemon peel
- 2 tbsp dried tarragon
- 0.5 cup water or vegetable broth
- 1 cup grated Jarlsberg cheese
- 1 cup frozen peas, thawed
- 2 tbsp fresh parsley, minced, for garnish
Instructions
- 1
Heat olive oil in a large wok or skillet with cover over high heat. Stir-fry garlic, leeks, and chicken until golden and tender, about 5 minutes. Remove to a bowl.
- 2
Add potatoes, carrots, lemon peel, and tarragon to the wok. Stir-fry 5 minutes.
- 3
Return leeks and chicken to the wok. Add ½ cup water, stir quickly, cover tightly, and steam 5 minutes.
- 4
Remove from heat. Add cheese and peas and stir to combine.
- 5
Garnish with parsley and serve immediately.