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Spring Chicken Stew

Ingredients

• 1 lemon
• 1 1/4 pounds skinless, boneless chicken thighs
• Salt
• Ground black pepper
• 1 tablespoon olive oil
• 8 ounces baby carrots with tops, scrubbed, trimmed, and halved lengthwise
• 1 12-ounce jar chicken gravy
• 1 1/2 cups water
• 1 tablespoon Dijon-style mustard
• 2 heads baby bok choy, quartered
• Fresh lemon thyme (optional)

Directions

1. Finely shred zest from lemon.
2. Set zest aside.
3. Juice lemon.
4. Set juice aside.
5. Season chicken lightly with salt and pepper.
6. In a Dutch oven heat oil over medium-high heat.
7. Add chicken and cook for 2 to 3 minutes, turning occasionally.
8. Add carrots, gravy, and the water.
9. Stir in mustard.
10. Bring to boiling.
11. Place bok choy on top.
12. Reduce heat.
13. Simmer, covered, for 10 minutes.
14. Add lemon juice to taste.
15. Top each serving with lemon zest and garnish with lemon thyme.

Attribution