Sage Chicken and Red Potatoes

By gpawilson

Ingredients

• 2 tsp olive oil, extra-virgin
• 1 large red onion(s), chopped
• 3 stalk(s) celery, diced (medium)
• 2 ciove(s) garlic ciove(s), minced (medium) 1 Tbsp all-purpose flour
• 1 cup(s) reduced-sodium chicken broth
• 1 1/2 pound(s) skinless chicken drumstick, (about 6114 drumsticks) 1 pound(s) uncooked red potatoes, cut into quarters
• 1 pound(s) baby carrots
• 1 leaf/leaves bay leaf
• 1/2 tsp table salt
• 1/4 tsp black pepper, freshly ground 1/2 cup(s) parsley, fresh, chopped
• 1 tsp dried sage, or 1 tablespoons fresh, chopped 1/8 tsp lemon zest, 1 strip
• 2 tsp fresh lemon juice

Details

Preparation time 10mins
Cooking time 329mins

Preparation

Step 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.
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.
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.


Notes
You can substitute tarragon, rosemary, or thyme for the sage, and 112 cup of wine for 112 cup of the broth if you like.

PointsPlus™ Value: 6