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BISTRO IN A POT

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

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