Greek Chicken & Vegetable Ragout
Recipe from EatingWell

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


Greek Chicken & Vegetable Ragout


by 1  person


read comments


add your rating
add a comment

Prep Time: 40 mins
Total Time: 3 hrs 15 mins
Servings: 6 servings, about 1 1/3 cups each
See More EatingWell Recipes
Ingredients
 
savings in
 
  • 1  pound  carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrotsOn Sale
  • 1  pound (3-4 medium)  yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedgesOn Sale
  • 2  pounds  boneless, skinless chicken thighs, trimmedOn Sale
  • 1  14-ounce can  reduced-sodium chicken brothOn Sale
  • 1/3  cup  dry white wineOn Sale
  • 4  cloves  garlic, mincedOn Sale
  • 3/4  teaspoon  saltOn Sale
  • 1  15-ounce can  artichoke hearts, rinsed and quartered if largeOn Sale
  • 1    large eggOn Sale
  • 2    large egg yolksOn Sale
  • 1/3  cup  lemon juiceOn Sale
  • 1/3  cup  chopped fresh dillOn Sale
  •     Freshly ground pepper, to tasteOn Sale

Directions
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 degrees 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.

Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Freezing is not recommended. Prep ahead: Peel and cut potatoes; cover with water. Trim chicken thighs. Combine broth, wine and minced garlic. Refrigerate in separate covered containers for up to 1 day.

Nutrition information
Calories 355, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 199 mg, Sodium 629 mg, Carbohydrate 27 g, Fiber 4 g, Protein 34 g, Potassium 531 mg. Daily Values: Vitamin A 174%, Vitamin C 36%. Exchanges: Starch 1,Vegetable 1,Lean Meat 3.5. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos

Recommended Recipe:
Lemony Chicken & Orzo
Lemony Chicken & Orzo

The sauce for this tangy chicken, orzo, and green bean recipe is sweetened with a touch of honey. This low-calorie, low-fat main dish can be on the table in less than 30 minutes.

See Recipe