Greek Chicken And Vegetable Ragout Recipe

Name: Greek Chicken And Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots; 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges; 2 pounds boneless, skinless chicken thighs, trimmed; 1 14-ounce can reduced-sodium chicken broth; 1/3 cup dry white wine; 4 cloves garlic, minced; 3/4 teaspoon salt; 1 15-ounce can artichoke hearts, rinsed and quartered if large; 1 large egg; 2 large egg yolks; 1/3 cup lemon juice; 1/3 cup chopped fresh dill; Freshly ground pepper to taste

Servings: persons

1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
2 pounds boneless, skinless chicken thighs, trimmed
1 14-ounce can reduced-sodium chicken broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 teaspoon salt
1 15-ounce can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
1/3 cup lemon juice
1/3 cup chopped fresh dill
Freshly ground pepper to taste

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. 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, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
2
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.
3
Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 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 160u00b0F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots, 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges, 2 pounds boneless, skinless chicken thighs, trimmed, 1 14-ounce can reduced-sodium chicken broth, and more.

Yes, Greek Chicken And Vegetable Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Chicken And Vegetable Ragout

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