Greek Chicken & Vegetable Ragout
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.
- 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
- 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
- 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.
- 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.
- 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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (36% dv), Potassium (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat
More From EatingWell
Our healthy sandwich recipes, salad recipes and dip recipes...
If you’re trying to slim down, try adding foods to your diet...
There’s no “magic bullet” for preventing high blood pressure...
Enjoy the world’s healthiest diet with these delicious...
If you’re feeling blue—or want to ward off feeling that way—...
Sunscreen helps keep your skin healthy and beautiful,...
When you’re trying to slim down, a high-fiber, low-calorie...
Research shows that a compound in chiles, called capsaicin,...
You can still enjoy the delicious summertime flavor of...
Skip the frozen veggie burgers and make your own vegetarian...
Healthy pasta dishes are at the heart of Italian cuisine....
Low-fat cottage cheese is a healthy addition that adds...
Make a delicious Easter brunch or dinner this year with our...
Berries and other spring fruit star in our healthy Easter...
If you’re entertaining this Easter or bringing a dish to...
Make your Passover meal light and healthful with some of our...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- January/February 2008