Ragout

Air Fryer Chicken Veggie Ragout

Air Fryer Chicken Veggie Ragout

Ingredients

• 1 lb. carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
• 1 lb. (3-4 medium) yellow-fleshed
• 3 potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
• 2 lbs. boneless, skinless chicken thighs, trimmed
• 1 14-oz. can reduced-sodium chicken broth
• 1/3 cup dry white wine
• 4 cloves garlic, minced
• 3/4 tsp salt
• 1 15-oz
• 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.

Method

1. Insert carrots and potatoes into a crock pot
2. Lay the chicken pieces over the vegetables
3. Mix the garlic, wine, broth and salt in a saucepan and allow the liquid to simmer for a while
4. Pour the sauce over the chicken, cover with lid and cook for about 3 hours on high or on low for about 4 ½ hours
5. In a separate bowl, whisk the egg, yolks and lemon juice
6. Remove the chicken and vegetables into a dish, cover and leave aside
7. Mix ½ cup of the warm liquid with the egg mixture and blend until smooth
8. Pour the combined egg mixture into the crock pot and mix well
9. Cover with lid and cook until the sauce thickens for about 20 minutes and an inserted instant thermometer indicates 160F
10. Toss in the pepper and dill and pour the thickened sauce over the cooked meat and vegetables
11. Serve