Instructions: 1. Trim off and discard 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-quart nonstick pan over medium-high heat. Add oil. Add chicken and turn as needed to brown lightly on all sides, 4 minutes. Add leeks to pan; stir until limp, 3 to 4 minutes. Add wine and deglaze pan. Add broth, chopped tarragon, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 15 minutes. Add peas.

3. Add peas. Combine potato starch and 1/4-cup water. Raise heat and add the thickener to the stew, stirring until smooth. Season with salt and pepper. Serve.

Variation: Chicken and Leek Stew with Basil (which see).

Description: "Tarragon imparts a sweet, mellow flavor to this mild chicken stew."

NOTES : dinner last night... this is the recipe we tried. its a knock off of the chicken and leek stew with basil - which used a lot of chicken and wine. Ive been trying to make milder gentler meals lately. So if you prefer fewer spices and herbs, this dish is mild, mellow, a bit sweet.

wine is used to deglaze the pan.

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