Greek Chicken & Vegetable Ragout

Looking for something fresh, different, and doesn’t heat the kitchen up? Try this delicious Greek Chicken with Vegetable Ragout!

Greek Chicken & Vegetable Ragout
 
Prep time
Cook time
Total time
 
Recipe type: dinner
Serves: 6
Ingredients
  • 1 pound carrots, cut into 1¼-inch pieces, or 3 cups baby carrots
  • 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1¼-inch-wide wedges
  • 2 pounds boneless, skinless chicken thighs, trimmed
  • 1 14-ounce can reduced-sodium chicken broth
  • ⅓ cup dry white wine (or chicken broth)
  • 4 cloves garlic, minced
  • ¾ teaspoon salt
  • 1 15-ounce can artichoke hearts, rinsed and quartered if large
  • 1 large egg
  • 2 large egg yolks
  • ⅓ cup lemon juice
  • ⅓ cup chopped fresh dill
  • Freshly ground pepper to taste
Instructions
  1. 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.
  2. 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, 2½ to 3 hours on high or 4 to 4½ hours on low.
  3. 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.
  4. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm.
  5. Ladle about ½ 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.
  6. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

Recipe & Img Credit EatingWell.com

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