Greek Chicken & Vegetable Ragout - 27g Carbs, 4g Fiber

Greek Chicken & Vegetable Ragout - 27g Carbs, 4g Fiber

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolemono, a versatile Greek sauce made with egg, lemon and fresh dill. Serve with whole-wheat orzo or crusty bread to soak up the sauce.
NUTRITION PROFILE: Low Sat Fat | High Potassium | Heart Healthy
Servings: 6
Serving Size: about 1 1/3 cups each
ACTIVE TIME: 40 minutes
TOTAL TIME: 3 1/4-5 1/4 hours
EASE OF PREPARATION: Easy

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-inch-wide wedges
2 lb boneless, skinless chicken thighs, trimmed
1 14oz can reduced-sodium chicken broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 tsp salt
1 15oz 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

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 degrees 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.

Serving Size: about 1 1/3 cups each
Nutrition per Serving: 355 Calories, 11g Fat, 3g Sat, 4g Mono, 199mg Cholesterol, 34g Protein, 27g Carbs, 4g Fiber, 629mg Sodium, 531mg Potassium
Nutrition bonus: Vitamin A (174% daily value), Vitamin C (36% dv), Potassium (15% dv)
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat

MAKE AHEAD TIP:
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.