Sage Chicken and Red Potatoes

Total Time
5 hr 29 min
10 min
5 hr 19 min
This hearty stew is similar to the classic French dish “Chicken Bonne Femme,” which translates as “Good Wife’s Chicken.”


olive oil

2 tsp, extra-virgin

uncooked red onion(s)

1 large, chopped

uncooked celery

3 rib(s), medium, diced

garlic clove(s)

2 medium clove(s), minced

all-purpose flour

1 Tbsp

reduced-sodium chicken broth

1 cup(s)

uncooked skinless boneless chicken drumstick(s)

1½ pound(s), (about 6 1/4 drumsticks)

uncooked red potato(es)

1 pound(s), cut into quarters

uncooked baby carrots

1 pound(s)

bay leaf

1 leaf/leaves

table salt

½ tsp

black pepper

¼ tsp, freshly ground

fresh parsley

½ cup(s), fresh, chopped

dried sage

1 tsp, or 1 tablespoons fresh, chopped

lemon zest

tsp, 1 strip

fresh lemon juice

2 tsp


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion, celery, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the flour and cook, stirring constantly, about 1 minute. Add the broth and bring to a simmer, stirring constantly.
  2. Put the chicken, potatoes, carrots, bay leaf, salt, and pepper in a 5–6-quart slow cooker; pour the broth mixture over the chicken and vegetables. Cover the slow cooker and cook until chicken and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  3. Discard the bay leaf. Add the parsley, sage, lemon zest, and lemon juice to the slow cooker; cover and cook on high until the flavors blend, about 10 minutes. Yields 1 drumstick with 1 cup vegetables and sauce per serving.


You can substitute tarragon, rosemary, or thyme for the sage, and 1⁄2 cup of wine for 1⁄2 cup of the broth if you like.

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