Greek Chicken & Vegetable Ragout

Greek Chicken & Vegetable Ragout

43 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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  • 1 pound carrots, cut into 1¼-inch pieces, or 3 cups baby carrots
  • 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1¼-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


  • Active

  • Ready In

  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, 2½ to 3 hours on high or 4 to 4½ 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 ½ 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.
  • 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.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 326 calories; 10 g fat(3 g sat); 5 g fiber; 28 g carbohydrates; 29 g protein; 43 mcg folate; 214 mg cholesterol; 5 g sugars; 0 g added sugars; 12,972 IU vitamin A; 21 mg vitamin C; 54 mg calcium; 2 mg iron; 778 mg sodium; 822 mg potassium
  • Nutrition Bonus: Vitamin A (259% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 3½ lean meat

Reviews 43

March 08, 2018
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By: dornerliz
I think this recipe is fantastic. I did adapt it to be made on the stove with chicken breast cubed. I saute the chicken then add the broth mixture (don't heat first) bring to a boil then added the potatoes and carrots. Cook until they are tender and then add the artichokes. I make the egg lemon and just scoop out 1/2 cup liquid from the pot and add back in and thicken. I find this method a lot faster and tastier than the slow cooker one.
October 21, 2015
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By: hollygibson52
Yum!!! But I would use chicken breasts next time I made this meal one evening and refrigerated it for the following days lunch and dinner. The meal prep was easy and straightforward, make sure you allot for the extra 20-30 mins for the egg & lemon part. I followed the recipe list exactly but did add some additional pepper at the end and added an extra -+ of white wine. After the meal was done, the chicken thighs shrunk to about -+ of their original size, they had good flavor, but they were pretty tiny. Next time, I would use chicken breasts and add about 7-8 oz more chicken broth to ensure there is enough liquid. I felt this meal had great flavor -- perfect combination of lemon, wine & dill. I would definitely make this again. Pros: Nice, even flavor of lemon and dill. Veggies were cooked just right Cons: Chicken thighs shrunk to half their original size.
October 19, 2014
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By: shopwing8
Unappealing. This was just unappetizing with a bland taste. The chicken thighs looked pale, the bland yellow sauce accentuated them. I used sweet potatoes. Will not make again.
November 20, 2013
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By: EatingWell User
Delicious with ton of flavor I love this recipe and to make it juicier I had to make more broth and added more wine. Will make it again as my 1.5 year old loved it. One thing doesn't make any sense to me, why use low sodium broth if you are still adding salt afterwards? Maybe something I don't know? Pros: Easy, full of flavor, kid friendly
August 11, 2013
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By: EatingWell User
Fantastic! I don't understand all the critical reviews. My husband and I are both very critical of food. This was delicious and will be added to our frequently used recipes. We did use dry dill weed instead of fresh dill, but other than that we followed the recipe exactly. Pros: Easy to make, delicious, creates leftovers
May 11, 2013
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By: EatingWell User
Delicious! I too am confused by all the bad reviews. I even had to use dried dill and I was still very happy with the final product. I also emulsified the lemon juice and eggs with my food processor rather than trying to hand whisk them. I will definitely be making this again. Pros: Tender Chicken, Tangy & Creamy Sauce
March 02, 2013
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By: EatingWell User
Disgusting and a waste of time Even with the suggestions from other reviews this recipe was NASTY. My husband ate it all I think out of pity for me. The easiest part was waiting for it to be cooked, but the sauce was not good, and the chicken ended up dry. I would shorten the cook time if you cook on low. Then again, I will never make this recipe again. GROSS.! Pros: None Cons: Takes too long to prepare and lacks flavor
February 08, 2013
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By: EatingWell User
I would make it again. I browned the chicken in a pan before hand to add color/flavor/texture. I had trouble getting the sauce to thicken, so I too used some cornstarch. I was making a vegetarian version at the same time and had no trouble getting the smaller portion to thicken as in the recipe. Pros: Tasty change-up from the regular slow cooker meals Cons: Not quite as delicious as I had imagined, especially compared to the work involved.
January 09, 2013
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By: EatingWell User
Great winter meal that isn't too heavy This is the second time I've made this recipe and I made a couple changes based on the first go round. I only used 1 whole egg and one yoke. I also whisked in about 2 Tbs of corn starch to the broth while simmering at the end. The consistancy of the sauce was perfect. This is one of my new favorite recipes. It's a good comfort meal for the winter without being too heavy. The leftovers are also really good.
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