Greek Chicken & Vegetable Ragout

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1 pound carrots, cut into 1 1/4-inch pieces

1 pound (3-4 medium) yellow-fleshed potatoes

1 1/4-inch-wide wedges

2 pounds boneless, skinless chicken thighs

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

1 large egg

2 large egg yolks

1/3 cup lemon juice

1/3 cup chopped fresh dill

Freshly ground pepper


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.

Bon Appetit!

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