Spring Chicken Stew and an Update on Finlay

Good morning, My Lovelies!  Other than going to the barn, I'm sticking fairly close to home these days.  Finlay is adjusting to his new home, and he's having a marvelous time.

I think it's cute that Finlay had rather play with his toy bucket than his toys sometimes.  It reminds me of little kids at Christmas who have more fun with the boxes!

Finlay enjoys watching me in the kitchen.  He's very curious about everything I do!  Here's a light and delicious stew I cooked Tuesday evening.  It was a hit!

Spring Chicken Stew

Ingredients:
1 lemon
1 1/4 pounds skinless, boneless chicken thighs
Salt
Ground black pepper
2 tablespoons 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 (I used Grey Poupon)
2 heads baby bok choy, quartered
Snipped fresh lemon thyme (optional)
2 teaspoons Penzy's Sunny Paris spices

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 and sprinkle with Sunny Paris seasoning.
4.   Ladle stew into bowls. Top with lemon peel and lemon thyme.

Note:  I cooked stew for twelve minutes.  Ten  minutes wasn't enough to fully cook the bok choy.

Original recipe via BH&G.

I hope you'll try this stew.  Mr. Art at home wants me to add it to my "go-to" recipes.

Until next time...

Blessings!
Ricki Jill