Greek Chicken & Vegetable Ragout - Healthy
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Greek Chicken & Vegetable Ragout - Healthy
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. Serve with whole-wheat orzo or crusty bread to soak up the sauce.
Recipe Nutrition:
Per serving: 355 calories; 11 g fat (3 g saturated fat, 4 g mono unsaturated fat); 199 mg cholesterol; 27 g carbohydrates; 34 g protein; 4 g fiber; 629 mg sodium; 531 mg potassium
Nutrtion Bonus: Vitamin A (174% daily value), Vitamin C (36% dv), Potassium (15% dv).
1 ½ Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 3 ½ lean meat
Yield: 6 servings
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Yield: 6 servings, about 1 ⅓ cups each
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Total Time: 3 ¼-5 ¼ hours
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Prep Time: 40 minutes
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To Make Ahead: 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. R
- Recipe Ingredients:
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1
pound carrots, cut into 1 ¼-inch pieces, or 3 cups baby carrots
- 1
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2
pounds boneless, skinless chicken thighs, trimmed
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1
14-ounce can reduced-sodium chicken broth
- ⅓
- 4
- ¾
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1
15-ounce can artichoke hearts, rinsed and quartered if large
- 1
- 2
- ⅓
- ⅓
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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 ½ to 3 hours on high or 4 to 4 ½ 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 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. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
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Posted 1 month ago
Ooh! Another one I’m going to have to try. That sauce sounds really good. There aren’t enough slow cooker recipes out there, happy to have come across this one!