Garlic Chicken With Peppers and Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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