Garlic Chicken With Peppers and Beans
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- 1/4 cup(s) olive oil
- 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips
- 3 pound(s) chicken cut into pieces
- 1 cup(s) dry white wine
- 1 cup(s) chicken broth
- 6 clove(s) garlic
- 8 fresh sage leaves, large snipped, or tsp. dried
- 1 teaspoon(s) salt
- freshly ground black pepper
- 1 (15 oz.) can(s) white cannellini beans, rinsed and drained
- 1 (15 oz.) can(s) red kidney beans, small rinsed and drained
- 1/4 cup(s) Italian parsley, chopped
- Preheat oven to 375 degrees.
- Heat the oil in a deep 6-quart flameproof casserole over medium-high heat. Add the bell peppers, cover, and cook over low heat until tender, 5 minutes.
- Push the peppers to the side and add the chicken. Brown over medium heat about 2 minutes on each side. Remove the chicken pieces from the casserole and set them aside. Add the wine, broth, garlic, beans, and sage and bring liquid to a simmer. Add salt and pepper. Add the chicken pieces. Cover, transfer the casserole to the oven, and bake for 30-45 minutes.
- Serve the chicken in deep bowls, sprinkle with the fresh parsley and swimming in all its lovely fragrant juices.
This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.
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Garlic Chicken With Peppers and Beans Recipe at a Glance
- COURSE: Main Dishes