12 fresh sage leaves

3 tablespoons (45 ml) olive oil

4 chicken thighs, with the skin and bones

4 chicken drumsticks, with the skin

2 onions, each cut into 8 wedges

4 cloves garlic, finely chopped

1/4 teaspoon (1 ml) crushed red pepper flakes

150g chorizo sausage, cut into 1/4-inch (1/2-cm) thick slices

2 plum tomatoes, cubed

1 yellow bell pepper, seeded and cubed

1/2 cup (125 ml) white wine

2 peaches, pitted and each cut into 8 wedges

Salt and pepper

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

In a large ovenproof pan, fry the sage leaves in the hot oil until crispy. Set aside on paper towel.

In the same pan, brown the chicken and onions in the sage-flavoured oil. Add the garlic and pepper and cook for 1 minute. Add the chorizo, tomatoes, pepper flakes, and white wine. Top with the chicken pieces, skin side up. Bake for about 45 minutes, uncovered. Add the peaches and bake uncovered for 15 minutes. Season with salt and pepper. Top with fried sage leaves. Serve with white rice.

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