GREEK CHICKEN & VEGETABLE RAGOUT
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-wheat orzo or crusty bread to soak up the sauce.
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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.
- 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 1/2 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 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
Nutrition Facts : Servingsize 1 1/3 cups, Calories 355 calories, Fat 11 g, SaturatedFat 3 g, Cholesterol 199 mg, Carbohydrate 27 g, Protein 34 g, Sodium 629 mg, Sugar 5 g
GREEK CHICKEN & VEGETABLE RAGOUT
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.
Provided by Patsy Jamieson
Categories Low-Calorie Spring Slow-Cooker Recipes
Time 3h15m
Number Of Ingredients 13
Steps:
- 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.
- 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 1/2 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 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 27.8 g, Cholesterol 213.9 mg, Fat 10 g, Fiber 5 g, Protein 29 g, SaturatedFat 3 g, Sodium 777.6 mg, Sugar 4.9 g
SHEET PAN GREEK CHICKEN AND VEGETABLES
Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
- Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
- In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
- Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.
CHICKEN WITH VEGETABLE RAGOUT AND POLENTA
Steps:
- Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
- In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
- Serve hot with Parmesan.
GREEK CHICKEN & VEGETABLE RAGOUT
Steps:
- 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.
- 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 1/2 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 160°F on an instant-read thermometer, 15 to 20 minutes.
- Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
CHICKEN WITH GREEK-STYLE VEGETABLES
Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.
Provided by teenxxchef
Categories World Cuisine Recipes European Greek
Time 44m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
- Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
- Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
- Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
- Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 41.9 g, Cholesterol 64.6 mg, Fat 39.9 g, Fiber 5 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 385.8 mg, Sugar 7.6 g
ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT
This quick-to-fix entree seems so decadent and guilty, no one would suspect it could be keto approved! Serve on top of mashed cauliflower, if desired.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
- Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
- Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 11.3 g, Cholesterol 53.6 mg, Fat 15.2 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 4.8 g, Sodium 300.6 mg, Sugar 4 g
GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)
I'm showing you my take on domatokeftethes. These are incredibly delicious, versatile, and inexpensive, and they make a perfect summertime appetizer. Serve with freshly squeezed lemon, tzatziki sauce, or just plain Greek yogurt seasoned with raw minced garlic and lemon juice to taste.
Provided by Chef John
Categories Greek Appetizers
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
- Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
- Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
- Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
- Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
- Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.
Nutrition Facts : Calories 170.4 calories, Carbohydrate 25.3 g, Cholesterol 18.9 mg, Fat 5.1 g, Fiber 2.4 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 1298.9 mg
GREEK CHICKEN AND VEGETABLES IN FOIL
Yummy, easy, and NO clean-up! what more can you ask for? I got this recipe from the Reynolds Wrap Kitchen.....it even impressed my difficult-to-impress parents! I've included directions to cook on the grill or in the oven. Either way, NO clean-up!
Provided by Lightly Toasted
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, greens beans, tomatoes, and seasonings in a large bowl.
- Tear off 4 12x18 sheets of heavy duty aluminum foil.
- (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet.
- Bring up sides of foil and double fold.
- Double fold ends to form a packet, leaving room for heat circulation inside packet.
- OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven.
- GRILL 10-14 minutes over medium high heat in covered grill.
- Sprinkle with feta cheese before serving.
Nutrition Facts : Calories 339.8, Fat 19.6, SaturatedFat 8.3, Cholesterol 117.6, Sodium 1009.8, Carbohydrate 4.9, Fiber 1.5, Sugar 2.9, Protein 34.8
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