Mediterranean Crock Pot Chicken & Veggie Ragout

 

INGREDIENTS:

1 lb. carrots, cut into 1 1/4-inch pieces,
or 3 cups baby carrots
1 lb. (3-4 medium) yellow-fleshed
potatoes, such as Yukon Gold, peeled
and cut lengthwise into 1 1/4-inchwide
wedges
2 lbs. boneless, skinless chicken
thighs, trimmed
1 14-oz. can reduced-sodium chicken
broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 tsp. salt
1 15-oz. 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

Direction:

● Insert carrots and potatoes into a
crock pot.
● Lay the chicken pieces over the
vegetables.
● Mix the garlic, wine, broth and salt in
a saucepan and allow the liquid to
simmer for a while.
● Pour the sauce over the chicken,
cover with lid and cook for about 3
hours on high or on low for about 4 ½
hours.
● In a separate bowl, whisk the egg,
yolks and lemon juice.
● Remove the chicken and vegetables
into a dish, cover and leave aside.
● Mix ½ cup of the warm liquid with
the egg mixture and blend until smooth.
● Pour the combined egg mixture into
the crock pot and mix well.
● Cover with lid and cook until the
sauce thickens for about 20 minutes and
an inserted instant thermometer
indicates 160F.
● Toss in the pepper and dill and pour
the thickened sauce over the cooked
meat and vegetables.
● Serve and enjoy!