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 ¼ of white wine. After the meal was done, the chicken thighs shrunk to about ½ 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.
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.
43 Reviews for Greek Chicken & Vegetable Ragout
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.
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?
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.
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.