GREEK CHICKEN AND VEGETABLE RAGOUT
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, 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
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).
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.
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 2-3 times, until slightly thickened and sauce reaches 160 degrees F on an instant-read thermometer, 15-20 minutes.
Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
Cover leftovers and refrigerate for up to 2 days. Freezing is not recommended.
Source: Eating Well magazine |