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1
Preheat oven to 375F.
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2
Heat the oil in a deep 6-quart flameproof casserole over medium-high heat.
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3
Add the bell peppers, cover, and cook over low heat until tender, 5 minutes.
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4
While these are cooking, remove the skin from the chicken pieces (except for the wings, where it is just too hard).
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5
Push the peppers to the side and add the chicken.
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6
Cook over medium heat just to stiffen the flesh, 2 minutes on each side.
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7
Remove the breast pieces from the casserole and set them aside.
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8
Add the wine, broth, garlic, and sage and bring the liquid to a simmer.
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9
Add 1 teaspoon salt and pepper to taste.
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10
Cover, transfer the casserole to the oven, and bake for 30 minutes.
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11
Return the breast meat to the casserole, and add the white and red beans.
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12
Continue to bake, uncovered, until the chicken is cooked through, 15 minutes.
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13
While the chicken is cooking, coarsely chop the parsley.
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14
Serve the chicken in deep bowls, sprinkled with fresh parsley and swimming in all its lovely fragrant juices.
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15
Or, using a slotted spoon, transfer chicken and beans to a serving plate.
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16
Boil the juices down until only 2 cups remain, 3 to 4 minutes.
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17
Adjust the seasoning, stir in the parsley, and ladle the sauce over the chicken and beans.
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18
Time: 15 minutes preparation.
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19
1 hour no-work baking time.
