Braised Chicken with Rosemary Sweet Potatoes

Place juice, Dijon, rosemary, sage and salt in slow cooker and turn to high. Remove skin from chicken and trim off visible fat. Stir juice mixture until no large mustard lumps remain. Add chicken, turning to coat with seasonings, then place bone-side up.

Cover and cook on high 1 hour. Meanwhile, peel potatoes and cut into 1-inch (2.5 cm) pieces. After chicken has cooked 1 hour, scatter potatoes on top. Continue cooking until they are tender and chicken reaches an internal temperature of 165°F (74°C), from 1½ to 2 more hours. Using a slotted spoon, remove potatoes and chicken to a big platter or dinner plates. Cover to keep warm.

Leave slow cooker on high. Stir cornstarch with 2 tablespoons (30 mL) water until smooth. Add to sauce and stir gently and constantly until thickened, about 8 minutes. Pour over chicken and potatoes and serve. Consider serving with a green vegetable such as green beans, peas or sugar snap peas.

Slower Cooking: Simply turn the slow cooker on low and double the cooking times given above.