SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Spring Chicken Stew

Makes: 4 servings

Start to Finish 30 mins

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
Snipped 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 a Dutch oven heat olive oil over medium-high heat; add chicken. Cook for 2 to 3 minutes or until chicken is browned, turning occasionally.

3. Add carrots, gravy, and the water to Dutch oven. Stir in mustard. Bring to boiling. Place bok choy on top. Reduce heat. Cover and simmer for 10 minutes or until chicken is done and vegetables are just tender. Add lemon juice to taste.

4. Ladle stew into bowls. Top with lemon peel and lemon thyme.

Nutrition Facts (Spring Chicken Stew)

Servings Per Recipe 4,
cal. (kcal) 273,
Fat, total (g) 12,
chol. (mg) 117,
sat. fat (g) 2,
carb. (g) 13,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 2,
fiber (g) 3,
sugar (g) 4,
pro. (g) 31,
vit. A (IU) 97,
vit. C (mg) 46,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 8,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 52,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 909,
Potassium (mg) 596,
calcium (mg) 101,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe