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Ингредиенты
- 1 x leek (each about 1.5in. wide)
- 5 ounce skinless boneless chicken breasts
- 1 lb red thin-skinned potatoes
- 1 tsp extra virgin olive oil
- 2 Tbsp. zinfandel or possibly rose
- 3 c. defatted chicken broth
- 2 Tbsp. minced fresh tarragon leaves
- 1 tsp grated lemon peel
- 1 c. frzn petite peas
- 1 Tbsp. potato starch salt and pepper
Инструкции
- 1. Trim off and throw away root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
- 2. In a 5- to 6-qt nonstick pan over medium-high heat. Add in oil. Add in chicken and turn as needed to brown lightly on all sides, 4 min. Add in leeks to pan; stir till limp, 3 to 4 min. Add in wine and deglaze pan. Add in broth, minced tarragon, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 15 min. Add in peas.
- 3. Add in peas. Combine potato starch and 1/4-c. water. Raise heat and add in the thickener to the stew, stirring till smooth. Season with salt and pepper. Serve.
- Description: "Tarragon emparts a sweet, mellow flavor to this mild chicken stew."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 2 servings | |
| Calories 101 | |
| Calories from Fat 27 | 27% |
| Total Fat 3.01g | 4% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 35mg | 1% |
| Potassium 209mg | 6% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.81g | 1% |
| Protein 11.37g | 18% |
