Bistro in a Pot


2 tsp. olive oil
2 large garlic cloves, pressed
1/2 c. minced shallots
1/2 – 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
2 c. chopped leeks, white and green parts, washed and drained
1 c. thinly sliced new potatoes
1 1/2 c. carrots, peeled and chopped into bite-sized pieces
3 tsp. dried lemon peel
2 tbsp. dried tarragon
1/2 c. water
1 c. shredded Jarlsberg cheese
1 c. frozen peas, thawed
Minced fresh parsley for garnish

In large skillet with cover, heat oil until very hot.  Stir-fry garlic, shallots, and chicken; remove to a bowl and keep warm.  Add leeks to skillet and stir-fry for 3 minutes; remove to bowl with chicken.  Add potatoes, carrots, lemon peel and tarragon, and stir-fry 5 minutes.

Return chicken and leeks to skillet; add water and stir quickly; cover tightly and steam for 5 minutes.  Remove from heat and add cheese and peas.  Stir and serve garnished with parsley.

Serve with a green salad and crusty French bread.

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