Garlic Chicken With Peppers and Beans

Ingredients

• 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

Preparation

1. Preheat oven to 375 degrees.


2. 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.


3. 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.


4. Serve the chicken in deep bowls, sprinkle with the fresh parsley and swimming in all its lovely fragrant juices.