Thursday, March 10, 2016

Chiken with Vegetables

Ingredients :

3 cups baby carrots
3-4 medium potatoes,
2 pounds boneless, skinless chicken thighs,
14-ounce can chicken broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 teaspoon salt
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

Preparation :

Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender. Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 3-4 times, until slightly thickened and sauce reaches 150°F on an instant-read thermometer, 20-25 minutes. Pour the sauce over the chicken and vegetables and serve.

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