GREEK CHICKEN & VEGETABLE RAGOUT

GREEK CHICKEN & VEGETABLE RAGOUT image

Yield 6 1-1/3 cup servings

Number Of Ingredients 19

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
Nutrition
Per serving : 355 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 199 mg Cholesterol; 27 g Carbohydrates; 34 g Protein; 4 g Fiber; 629 mg Sodium; 531 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days. Freezing is not recommended. \| Prep ahead: Peel and cut potatoes; cover with water. Trim chicken thighs. Combine broth, wine and minced garlic. Refrigerate in separate covered containers for up to 1 day.

Steps:

Preparation 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. Consider adding Mushrooms, Sun Dried Tomato, and or Olives (Adjust Salt)