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Sautéed Chicken Thighs with Fresh Sage & Pinto Bean

1 1/2 Pound Boneless Chicken Thighs, Cut each into two or three pieces

3 Stalk Celery, Course Chop

1 Large White Onion, Course Chop

3 or 5 Cloves Garlic, Course Chop

3 or 4 Medium Large Carrot, Course Chop

1 Large Red Bell Pepper, Course Chop

12 to 15 Leafs, Fresh Sage, Torn & Pinched

One 15.3 Ounce Can Pinto Beans, Drained

Pinch Nutmeg

Salt & Pepper to Taste

1 to 1 1/2 Cups Dry Cava

2 to 3 Glugs Olive Oil

Heat the Olive Oil in a heavy skillet on a medium high temperature

Heat the Chicken, stir occasionally about 4 to 5 minutes, to brown

Add rest of ingredients, stir around until liquid (the Cava), come just to the boil

Reduce heat to a simmer and cook an additional while, until desired crispness of the veg

 

Serve with Dark Pumpernickel Bread to sop the broth.

 

Sautéed Chicken Thighs with Fresh Sage & Pinto Bean served with Dark Pumpernickel to Sop the Broth.

Sautéed Chicken Thighs with Fresh Sage & Pinto Bean served with Dark Pumpernickel to Sop the Broth.

 

Sautéed Chicken Thighs with Fresh Sage & Pinto Bean served with Dark Pumpernickel to Sop the Broth.

Sautéed Chicken Thighs with Fresh Sage & Pinto Bean served with Dark Pumpernickel to Sop the Broth.

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