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


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