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Food & Recipes

Foodie 411

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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

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.
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.
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.

Reviewed July 16, 2012