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Greek Chicken & Vegetable Ragout

Greek Chicken & Vegetable Ragout
This Recipe Is:

WebMD Recipe from EatingWell.com

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill. Serve with whole-wheat orzo or crusty bread to soak up the sauce.

Ingredients
  • 1 pound
    carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
  • 1 pound
    (3-4 medium) yellow-fleshed potatoes such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
  • 2 pounds
    boneless, skinless chicken thighs, trimmed
  • 1 14-ounce can
    reduced-sodium chicken broth
  • 1/3 cup
    dry white wine
  • 4 cloves
    garlic, minced
  • 3/4 teaspoon
    salt
  • 1 15-ounce can
    artichoke hearts, rinsed and quartered if large
  • 1 large
    egg
  • 2 large
    egg yolks
  • 1/3 cup
    lemon juice
  • 1/3 cup
    fresh dill, chopped
  •  
    freshly ground pepper to taste
Instructions
  1. Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
  2. Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
  3. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
Nutritional Information

Makes: 6 servings
Serving Size: 1 1/3 cups
  • Calories355
  • Fat11 g
    • Saturated fat3 g
  • Cholesterol199 mg
  • Carbohydrates27 g
    • Dietary fiber4 g
  • Protein34 g
  • Sodium629 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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