Quick and Easy: Bistro in a Pot

Associated Press

Bistro in a pot is an-easy-to-make, one-dish recipe. It's satisfying to eat, too, recalling French bistro specials such as pot-au-feu, but not needing the long, slow cooking such dishes often call for.

In this version, chicken and vegetables are cooked with a combination of stir-frying and steaming, with low-fat cheese and peas stirred in at the last moment for added flavor and nutrition.

• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, sliced
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 2 cups chopped leeks, white and green parts, washed and drained
• 1 cup thinly sliced small potatoes
• 1 1/2 cups baby carrots, quartered lengthwise
• 3 or 4 teaspoons dried lemon peel (from spice section of your market)
• 2 tablespoons dried tarragon
• 1/2 cup water or vegetable broth
• 1 cup (4 ounces) grated low-fat Jarlsberg cheese
• 1 cup frozen peas, thawed
• Minced fresh parsley, for garnish

In wok or large skillet, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden, about 5 minutes. Remove to a bowl. Add potatoes, carrots, lemon peel and tarragon to wok, and stir-fry 5 minutes. Return leek and chicken to wok. Add 1/2 cup water or vegetable broth; stir quickly, cover tightly and steam 5 minutes.

Remove from heat, add cheese and peas; stir. Garnish with parsley and serve immediately.

Makes 4 servings.