Spring Chicken Stew



  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.