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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

Greek Chicken & Vegetable Ragout - The Huffington Post

Kitchen Daily