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 Avgolémono, A Versatile Greek Sauce Made With Egg, Lemon And Fresh Dill. Serve With Whole-whe
Eating Well
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