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.
BISTRO IN A POT
Preparation and cooking time about 30 minutes
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 (see note)
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 with cover, heat olive oil over high heat until nearly smoking. Stir-fry garlic, leeks and chicken until golden-brown and tender, 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 to combine. Garnish with parsley and serve immediately. Makes 4 servings.
Nutrition information per serving: 408 cal., 40 g pro., 16 g total fat (4 g saturated fat), 76 mg chol., 26 g carbo., 286 mg sodium.
Note: Dried lemon peel is available in the spice section of the supermarket. Recipe from Jarlsberg cheese.