Spring Chicken Stew


Speedy spring chicken! Get this Spring Chicken Stew recipe on the table in just 30 minutes by incorporating one shortcut ingredient: a jar of chicken gravy.

Spring Chicken Stew
Photo: Andy Lyons
Total Time:
30 mins


  • 1 lemon

  • 1 ¼ pound skinless, boneless chicken thighs

  • Salt

  • Ground black pepper

  • 1 tablespoon olive oil

  • 8 ounce baby carrots with tops, scrubbed, trimmed, and halved lengthwise

  • 1 12 ounce jar chicken gravy

  • 1 ½ cup water

  • 1 tablespoon Dijon-style mustard

  • 2 heads baby bok choy, quartered

  • Snipped fresh lemon thyme (optional)


  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 (per serving)

273 Calories
12g Fat
13g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 273
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 117mg 39%
Sodium 909mg 40%
Total Carbohydrate 13g 5%
Total Sugars 4g
Protein 31g
Vitamin C 46.1mg 231%
Calcium 101mg 8%
Iron 2.2mg 12%
Potassium 596mg 13%
Folate, total 52.4mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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