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?
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.
41 Reviews for Greek Chicken & Vegetable Ragout
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.
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.!
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.