(DIABETIC-FRIENDLY) GREEK CHICKEN THIGHS AND VEGETABLE RAGOUT

I have had this recipe for so many years, I have no idea where I got it.

1 lb carrots, cut into pieces 1 to 1 1/4-inch size
1 lb Yukon Gold potatoes, cut into wedges
2 lbs boneless, skinless chicken thighs. trimmed of fat
1 can +1/3 cup low-sodium chicken broth
4 garlic cloves, minced
3/4 tsp salt
1/4 tsp black pepper
1 can artichoke hearts, rinsed (quartered if large in size)
1 large whole egg
2 egg yolks
1/3 cup fresh lemon juice
1/3 cup chopped fresh dill

Place carrots and potatoes over bottom a slow cooker; arrange chicken over the veggies.

In a saucepan, bring the chicken broth, garlic, and salt to a simmer over medium heat; pour over the chicken and veggies.

Place lid on cooker and cook until chicken is cooked through and veggies are tender, approximately 3 hours on high or 4 to 5 hours on low.

Add the artichokes to the cooker and cook on high for another 5 minutes.

While artichokes cook, whisk together the egg, egg yolks, and lemon juice in a small mixing bowl.

Using a slotted spoon, transfer the chicken and vegetables to a serving bowl. Cover with foil to keep warm.

Ladle 1/2 cup of the cooking mixture into the egg mixture; whisking until smooth: whisk into the cooking liquid remaining in the cooker.  Replace lid on cooker and cook, whisking a couple of times during cooking, for 15 to 20 minutes until slightly thickened. Pour the sauce over the chicken and vegetables. Sprinkle with the chopped dill before serving.

Yield: 6 servings
Note: This makes a good diabetic recipe as it has 355 calories, 27 g carbs and 34 g protein per serving.