I adapted this recipe from a Braises and Stews cookbook but often I don’t have fresh sage leaves and instead buy whats on sale or use what dry ingredients I have in my cupboard.  The fresh sage leaves do provide a unique flavor I recommend trying as that is my favorite part of the dish.

Ingredients:

• 4-10 boneless skinless chicken thighs
• 2-3 bell peppers (red, orange or yellow)
• 6-8 mushrooms
• 1 sweet onion
• 2 garlic cloves
• 1/2 cup marsala, or dry sherry
  • **You can also subsitiute a dry white wine, but recommend trying the marsala wine at least once to see if you like the flavor.
• 1/4 cup finely chopped sage leaves
• **Can substitute sage leaves for whatever you have in the kitchen, but recommend trying it once to see if you like the flavor.

Cut the chicken into 2 inch pieces and cut the bell peppers into quarters and then thin strips removing seeds. Cut up mushrooms into small pieces, set all vegetables aside.

In a dutch oven (or skillet for chicken only), add enough olive oil to cover the pan.  To speed up the cooking, I added olive oil to a skillet and cooked the chicken separate until browned and no longer pink, and added the vegetables to the dutch oven (see below).

Once oil shimmers in dutch oven, add the onion and cook for 5-7 minutes. Stir in the garlic and peppers, be careful not to have heat up too high or garlic will burn. Cover the pot and cook, stirring every few minutes until peppers are soft.

Add chicken to the vegetables and pour in the marsala wine, let come to a boil, add salt to taste. Add the mushrooms, cover the pot, reduce to low and cook until vegetables are tender, 20-35 minutes.

Serve with egg noodles (up to 1 cup), and a side vegetable.

**This should make enough for leftovers the next night if you make enough chicken. I recommend buying the boneless thighs in a package, you usually get a discount versus buying behind the counter.

** Adapted from “Braises and Stews” cookbook