Greek Chicken and Vegetable Ragout

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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.

Greek Chicken and Vegetable Ragout
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 195 minutes (40 minutes prep)

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

Directions
  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 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.


Nutritional Facts

Servings
6
Serving Size
1 1/3 cups
Calories
357
Carbohydrates
29 g
Fat
13 g
Saturated Fat
4 g
Protein
30 g
Cholesterol
192 mg
Dietary Fiber
5 g
Potassium
804 mg
Sodium
761 mg
Yield
6 servings
about 1 1/3 cups each
Exchanges
1 starch
1 vegetable
3 1/2 lean meat
Vitamin A
260% daily value
Vitamin C
38% dv
Potassium
23% dv
Zinc
20% dv

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