Garlic Chicken and Peppers with Beans Recipe

Name: Garlic Chicken and Peppers with Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips; 1 chicken, cut into 8 pieces (3 1/2 pounds); 1 cup dry white wine; 1 cup chicken broth; 6 garlic cloves; 1 teaspoon dried sage leaves, or 8 large fresh leaves, snipped; salt and freshly ground black pepper; 1 can (15 ounces) white cannellini beans, rinsed and drained; 1 can (15 ounces) small red kidney beans, rinsed and drained; 1/4 cup (packed) flat-leaf parsley leaves

Servings: persons

1/4 cup olive oil
2 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips
1 chicken, cut into 8 pieces (3 1/2 pounds)
1 cup dry white wine
1 cup chicken broth
6 garlic cloves
1 teaspoon dried sage leaves, or 8 large fresh leaves, snipped
salt and freshly ground black pepper
1 can (15 ounces) white cannellini beans, rinsed and drained
1 can (15 ounces) small red kidney beans, rinsed and drained
1/4 cup (packed) flat-leaf parsley leaves

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

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 2 red bell peppers, stemmed, seeded, and cut into 1/4-inch strips, 1 chicken, cut into 8 pieces (3 1/2 pounds), 1 cup dry white wine, and more.

Yes, Garlic Chicken and Peppers with Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Chicken and Peppers with Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions