Garlic Chicken With Peppers and Beans

Photo: robinarroyave

Yield: 6 servings
Community Recipe from


  • 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


  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.
April 2013

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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