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Greek Chicken & Vegetable Ragout

http://www.eatingwell.com/recipes/greek_chicken_vegetable_ragout.html

From EatingWell:  January/February 2008

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.

6 servings, about 1 1/3 cups each | Active Time: 40 minutes | Total Time: 3 1/4-5 1/4 hours

Ingredients

Preparation

  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°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.

Nutrition

Per serving : 355 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 199 mg Cholesterol; 27 g Carbohydrates; 34 g Protein; 4 g Fiber; 629 mg Sodium; 531 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat

Tips & Notes