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Spring Chicken Stew
Ingredients
-
1
lemon
-
1 1/4
pounds skinless, boneless chicken thighs
-
Salt and 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
tablespoon Dijon-style mustard
-
2
heads baby bok choy, quartered
-
Fresh lemon thyme (optional)
Directions
1. Finely shred peel from lemon; set peel aside. Juice lemon and set juice aside. Season chicken lightly with salt and pepper.
2. In Dutch oven heat olive oil over medium-high heat; add chicken. Cook 2 to 3 minutes or until chicken is browned, turning occasionally.
3. Add carrots, gravy, and 1-1/2 cups water to Dutch oven. Stir in mustard. Bring to boiling. Place bok choy on top. Reduce heat. Cover and simmer 10 minutes or until chicken is done and vegetables are just tender. Add lemon juice to taste.
4. Ladle into bowls. Top with lemon peel and lemon thyme. Makes 4 servings.
Nutrition Facts
(Spring Chicken Stew)
- Servings Per Recipe 4,
- Calories 273,
- Protein (gm) 31,
- Carbohydrate (gm) 13,
- Fat, total (gm) 12,
- Cholesterol (mg) 117,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 97,
- Vitamin C (mg) 46,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 909,
- Potassium (mg) 596,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I loved the lightness of this soup, and the lemon-y flavor. I added the juice of one whole lemon and it was perfect. Next time I'll chop up the bok choy more, but otherwise this one's a keeper.
5/17/2010 06:47:41 PM Report Abuse