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.

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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.