Chicken with Sausage and Peppers

I've mentioned several times that Deb is an incredible cook. A few weeks ago we were lucky enough to have dinner in her home. Since this was a last minute affair, she served leftovers. But Deb's leftovers are nothing like mine. This earthy dish was based on a recipe from Fairview Wines and Spirits Wine Club. It even tastes wonderful a few days after it is made. Great bread for mopping up the juices and a tossed salad are all else that is needed. Oh, I almost forgot- the Wine Club recommends serving a Spanish red wine from the region of Bierzo.

3 chicken breast halves, with wings, skin and bones

6 chicken thighs with skin

2 tbl. extra virgin olive oil

1 tsp. smoked paprika

salt and freshly ground pepper

4 cups cooked cannellini beans, starting with 1 1/2 cups dry beans, or 2 cans, rinsed

1 tbl. sliced garlic

3 red bell peppers, cored, seeded, in half-inch wide vertical strips

2 medium-size sweet onions, in eighths

12 ounces chorizo or linguica sausage, sliced 1 inch thick

1 cup dry red wine

2 stems fresh rosemary, leaves only

Separate wings from breasts. Cut each breast in half. Dry all chicken pieces. heat 1 tbl. oil in a 12 inch skillet. Add chicken, skin side down, and cook over medium-high heat, just until skin is golden. Do not turn pieces; cook in stages if they do not all fit in pan at once.

Place chicken in a bowl and rub with paprika, slat and pepper. Toss beans with garlic, season with salt and pepper, and spread in a large, shallow casserole that can hold chicken is a single layer. Place chicken, skin side up, on bed of beans. Heat oven to 400 degrees.

Heat remaining oil in skillet, add peppers and onion chunks and saute until starting to brown. Scatter around chicken. Add sausage to skillet, saute, stirring, a couple of minutes until just starting to sizzle. Tuck sausage pieces into casserole. Scatter rosemary on top. place in oven and bake 45 minutes, basting chicken with juices once or twice.

Serves 6