Greek Chicken and Vegetable Ragout
"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...."
INGREDIENTS
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1 carrots
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1 yellow-fleshed potatoes
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2 boneless
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1 reduced-sodium chicken broth
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1/3 dry white wine
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4 garlic
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3/4 salt
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1 artichoke hearts
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1 large egg
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2 large egg yolks
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1/3 lemon juice
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1/3 chopped fresh dill
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Freshly ground pepper, to taste
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