Greek Chicken & Vegetable Ragout

Greek Chicken & Vegetable Ragout

Rating: 3.74 stars

43 Ratings

43 Reviews

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. Source: EatingWell Magazine, January/February 2008

Ingredients

* 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

* ⅓ cup dry white wine

* 4 cloves garlic, minced

* ¾ teaspoon salt

* 1 15-ounce can artichoke hearts, rinsed and quartered if large

* 1 large egg

* 2 large egg yolks

* ⅓ cup lemon juice

* ⅓ cup chopped fresh dill

* Freshly ground pepper to taste

Directions

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 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.