What's For Dinner

Greek Chicken & Vegetable Ragout
Makes 6 servings, about 1 1/3 cups each
Slow Cooker, Kid Friendly

from Eating Well Magazine, Feb/2008

My notes: This satisfied my craving for Greek flavors. My kids really liked the sauce. I liked how easy this was and that I usually have all the ingredients on hand. Do not skimp on the dill.

Ingredients
1 pound carrots, cut into 1 ¼-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 ¼-inch-wide wedges
2 pounds boneless, skinless chicken thighs, trimmed (I used boneless, skinless chicken breasts)
1 14-ounce can reduced-sodium chicken broth
½ cup dry white wine (I used extra chicken broth)
4 cloves garlic, minced
¾ teaspoon salt
1 15-ounce can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
½ cup lemon juice
½ cup chopped fresh dill
Freshly ground pepper to taste

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.

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.

Per serving: 355 calories; 11 g fat (3 g sat, 4 g mono); 199 mg cholesterol; 27 g carbohydrate; 34 g protein; 4 g fiber; 629 mg sodium; 531 mg potassium. Nutrition bonus: Vitamin A (174% daily value), Vitamin C (36% dv), Potassium (15% dv).1 1/2 Carbohydrate ServingsExchanges: 1 starch, 1 vegetable, 3 1/2 lean meat