Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Greek Chicken & Vegetable Ragout

WebMD Recipe from

Greek Chicken & Vegetable Ragout

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.


  • 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


Step 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.
Step 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.
Step 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.

Healthy Recipe Finder