Login to Save Like

Ingredients

• 1 pound  carrots, cut into 1 1/4-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 1/4-inch-wide wedges
• 2 pounds  boneless, skinless chicken thighs, trimmed
• 1 14-ounce can  reduced-sodium chicken broth
• 1/3 cup  dry white wine
• 4 cloves  garlic, minced
• 3/4 teaspoon  salt
• 1 15-ounce 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

Description

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-whea

Recipe.com