WeightWatchers Greek Chicken & Vegetable Ragout recipe

If you’re on a Weight Watchers journey and craving a wholesome and flavorful dish, consider trying a chicken ragout recipe infused with the vibrant flavors of Mediterranean cuisine, such as Weight Watchers Greek chicken. This tantalizing recipe combines lean chicken with an array of aromatic herbs and spices, like oregano, garlic, and lemon, resulting in a dish that’s both satisfying and Weight Watchers-friendly.

The beauty of this Weight Watchers Greek chicken recipe lies in its ability to infuse your meal with the bold tastes of Greece while keeping your SmartPoints in check. With its generous use of herbs and spices, it’s a fantastic option for those looking to elevate their chicken dishes without adding excessive calories. Whether you serve it with a side of fresh vegetables or over a bed of whole grains, this chicken ragout recipe is a savory way to savor the flavors of the Mediterranean while staying true to your Weight Watchers goals.

Ingredients:

1 pound carrots, cut into 1¼-inch pieces, or 3 cups baby carrots
1 pound (3-4 medium) yellow-fleshed potatoes, peeled and cut
lengthwise into 1¼-inch-wide wedges
2 pounds boneless, skinless chicken thighs, trimmed
1 14-ounce can reduced-sodium chicken broth
⅓ cup dry white wine
4 cloves garlic, minced
¾ teaspoon salt
1 15-ounce can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
⅓ cup lemon juice
⅓ cup chopped fresh dill
Freshly ground pepper to taste

Directions:

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, 2½ to 3 hours on high or 4 to 4½ 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. Then cover and keep warm. Ladle about ½ 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. Lastly, pour the sauce over the chicken and vegetables and serve.

Serving Size: 1 1/3 cups

8 Points

Recipe source: Weight Watchers Recipes and Support Group / Facebook

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