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Sage & rosemary chicken stew

Sage & rosemary chicken stew

This hearty, warming stew is infused with the flavours of sage and rosemary. It’s delicious served with a dollop of creamy mashed potato. 

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Miriam Margolyes on episode 10, season 4 of Dish, the Waitrose podcast. It’s served with Paul Mas Auromon Chardonnay Limoux, and followed by apple tarte tatin.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tbsp Vegetable oil
  • 8 chicken thighs
  • 1 onion, peeled and diced
  • 200g smoked lardons
  • 4 garlic cloves, peeled and finely chopped
  • 6 large sage leaves, finely sliced
  • 2 sprigs of rosemary, leaves only, finely chopped
  • 400ml chicken stock
  • 150ml soured cream
  • 4 tbsp parsley, roughly chopped
  • ½ Juice of lemon
  • Mashed potato or rice, to serve


  1. Heat the oil in a medium casserole over a medium to high heat and brown the chicken thighs in batches until they turn a deep golden colour. Remove the thighs to a plate and drain off any excess oil.

  2. Add the diced onion and the smoked lardons to the casserole and cook, stirring regularly, for 2-3 minutes, or until the onion has softened a little and the lardons are lightly browned.

  3. Add the chopped garlic, sage leaves and rosemary, and continue to fry, stirring regularly, for a further 2 minutes. Then slide the chicken thighs back into the pot, scraping in any juices left on the plate.

  4. Pour in the stock – it should just cover the thighs. Bring the liquid to the boil, skimming any fat from the surface. Simmer for 25 minutes, or until the chicken is thoroughly cooked through with no pink meat.

  5. Stir in the soured cream, bring back to the boil and simmer for 5 minutes.

  6. Finish the dish by stirring through the chopped parsley, squeezing in the juice of half a lemon and seasoning generously with salt and pepper. Serve with a good helping of mashed potato or rice.

And to drink...

Paul Mas Auromon Chardonnay Limoux, an elegant, bright-gold white with intense aromas of brioche, nuts and quince.


Typical values per serving when made using specific products in recipe


2,444kJ/ 589kcals



Saturated Fat












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