Greek Chicken & Vegetable Ragout

January/February 2008

Your rating: None Average: 3.4 (426 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.

"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

43 Reviews for Greek Chicken & Vegetable Ragout

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 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.

Nice, even flavor of lemon and dill. Veggies were cooked just right

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.

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 (1)


Anonymous wrote 1 year 25 weeks ago

one of the reasons you use

one of the reasons you use low sodium or no salt added (such as broth or butter) is to control the amount of salt that you are adding to a dish. I once made a pecan pie that called for salted butter and I went with it, even though I am strictly an unsalted butter person. worst decision ever. it was overwhelming. made it again with unsalted and it tasted great.


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

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

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