Recipe: Bistro Casserole (chicken and potatoes)

Bistro Casserole

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