Greek Chicken & Veggy Ragout

Ragout is a fancy word for stew. It's pronounced "ragoo".

1 tablespoon olive oil
1 pound carrots, peeled and cut into 1" pieces (or 3 cups baby carrots)
1 pound potatoes (red or yellow), cut in 1" cubes
1 medium onion, peeled and diced in 1" pieces
2 pounds boneless, skinless chicken thighs
1 14-oz can chicken broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 teaspoon salt
1 teaspoon grated lemon rind (you can skip this, but it really adds to the flavor)
1 15-oz can artichoke hearts, rinsed and cut in quarters (or you can use frozen hearts, but don't use the marinated ones)
1 large egg or 1/4 c. egg beaters
2 large egg yolks
1/3 cup lemon juice
2 tablespoons chopped fresh dill, or 1 tablespoon dried

Heat the oil in a Dutch oven or large skillet over medium heat. Saute the veggies and chicken on both sides until the veggies begin to soften and the chicken is lightly browned. Add the broth, wine, garlic, salt and lemon rind to the Dutch oven and bring it to a boil. Cover, lower the heat, and cook on low 30 minutes. Add the artichokes, cover and cook another 5-10 minutes, until the chicken is cooked through.

Remove the veggies and chicken with a large slotted spoon and put them in a serving dish. Cover and keep warm while you make the sauce.

Whisk the egg yolk, eggs, and lemon together. Ladle about 1/2 cup of the cooking liquid from the pan into the egg mixture and whisk until smooth. Then whisk the egg & cooking liquid mixture back into the liquid in the pan. Cook over medium heat, whisking occasionally, until the sauce is slightly thickened. Stir in the dill and pepper. Serve the chicken drizzled with the sauce.

6 servings