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.



by 1  person


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   pound 
    carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
  • see savings
    On Sale
    1   pound 
    yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges (3-4 medium)
  • see savings
    On Sale
    2   pounds 
    boneless, skinless chicken thighs, trimmed
  • see savings
    On Sale
    1  14  ounce can 
    reduced-sodium chicken broth
  • see savings
    On Sale
    1/3  cup 
    dry white wine
  • see savings
    On Sale
    4   
    cloves garlic, minced
  • see savings
    On Sale
    3/4  teaspoon 
    salt
  • see savings
    On Sale
    1  15  ounce can 
    artichoke hearts, rinsed and quartered if large
  • see savings
    On Sale
    1   
    large egg
  • see savings
    On Sale
    2   
    large egg yolks
  • see savings
    On Sale
    1/3  cup 
    lemon juice
  • see savings
    On Sale
    1/3  cup 
    chopped fresh dill
  • see savings
    On Sale
     
    Freshly ground pepper, to taste

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:

1.
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
Per Serving: cal. (kcal) 355, Fat, total (g) 11, chol. (mg) 199, sat. fat (g) 3, carb. (g) 27, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 34, vit. A (IU) 8455, vit. C (mg) 21, sodium (mg) 629, Potassium (mg) 531, Vegetables () 1, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Homemade Strawberry Greek Frozen Yogurt
... really close in creaminess and amazing flavor by starting with thick Greek yogurt. Greek yogurt has some... of plain Greek yogurt. Simply stir together all ingredients except the strawberries until well combined... read more...
Greek Quinoa Salad with Avocadoes: Quick Dinner on a Dime
.... But this Greek Quinoa and Avocado Salad in particular delighted me because it's so simple and uses some of my... in yours. Get the full recipe for Greek Quinoa and Avocado Salad right here.... read more...
Greek Meatballs: A New Spin on a Familiar Favorite
... meatballs. Click here for our Greek Meatballs and Orzo Pilaf recipe In many divorced families, there's often... to love this recipe for Greek Meatballs and Orzo Pilaf as much as I did. It's quite literally a completely... the full recipe for Greek Meatballs and Orzo Pilaf here.... read more...
how tos

shop our favorite products