Spring Chicken Stew

Directions

1. Sprinkle the chicken on both sides with salt and pepper.
2. Place a Dutch oven over medium-high heat and add the olive oil. Once it begins to shimmer, add the chicken and brown for about 4 minutes.
3. Place the carrots, gravy, mustard and water into the pan and stir to combine. Bring the mixture to a boil and then add the bok choy.
4. Reduce the heat to medium low, cover the Dutch oven and simmer for 12 minutes.
5. Stir in the lemon juice and serve the stew garnished with the shredded peel and some fresh lemon thyme.