Subj : BH&G 2147
To   : ALL
From : DAVE DRUM
Date : Fri Mar 19 2021 16:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Chicken Stew
 Categories: Poultry, Citrus, Vegetables, Greens, Herbs
      Yield: 4 Servings
 
      1    Lemon
  1 1/4 lb Chicken thighs; skinned,
           - boned
           Salt & ground black pepper
      1 tb Olive oil
      8 oz Baby carrots w/tops;
           - scrubbed, trimmed, halved
           - lengthwise
     12 oz Jar chicken gravy
  1 1/2 c  Water
      1 tb Dijon-style mustard
      2    Heads baby bok choy;
           - quartered
           Snipped fresh lemon thyme
           - (opt)
 
  Finely shred peel from lemon; set peel aside. Juice lemon
  and set juice aside. Season chicken lightly with salt and
  pepper.
  
  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.
  
  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.
  
  Ladle stew into bowls. Top with lemon peel and lemon
  thyme.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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