Greek Chicken And Vegetable Ragout

• 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

1. 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, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
2. 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.
3. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 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 2 or 3 times, until slightly thickened and sauce reaches 160u0b0F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

carrots, yellowfleshed potatoes, chicken, chicken broth, white wine, garlic, salt, hearts, egg, egg yolks, lemon juice, dill, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/greek-chicken-and-vegetable-ragout-51597201 (may not work)