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.
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