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Greek Chicken & Vegetable Ragout

January/February 2008

Your rating: None Average: 3.5 (329 votes)

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.



READER'S COMMENT:
"I have to admit that for all of the effort I put into making this recipe, it's not as good as I had hoped it would be. I didn't take the comments too seriously, because I am not a big foodie and typically like food that others might...
Greek Chicken & Vegetable Ragout Recipe

41 Reviews for Greek Chicken & Vegetable Ragout

11/20/2013
Anonymous
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?

Easy, full of flavor, kid friendly
Comments
08/11/2013
Anonymous
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.

Easy to make, delicious, creates leftovers
Comments
05/11/2013
Anonymous
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.

Tender Chicken, Tangy & Creamy Sauce
Comments
03/02/2013
Anonymous
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.!

None
Comments
02/08/2013
Anonymous
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.

Tasty change-up from the regular slow cooker meals
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