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 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.

Recipe from EatingWell
Ingredients
  • 1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
  • 1 pound yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges (3-4 medium)
  • 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 chopped fresh dill
  • Freshly ground pepper, to taste
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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) 8454.7, vit. C (mg) 21.26, sodium (mg) 629, Potassium (mg) 531, Vegetables () 1, Starch () 1, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet
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