Ingredients
Scale
- 4 slices bacon, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1⁄4 cup all-purpose flour
- 11⁄2 teaspoons salt, divided
- 1⁄4 teaspoon freshly ground black pepper
- 13⁄4 pounds bone-in chicken pieces
- 2 chicken sausages (21⁄4 ounces each), cooked and cut into 1⁄4-inch pieces
- 1 medium onion, chopped
- 11⁄2 cups diced red and green bell peppers
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1⁄2 cup dry white wine
- 2 cans (about 15 ounces each) cannellini or Great Northern beans,
- rinsed and drained
Instructions
- Preheat KitchenAid® Multi-Cooker on Sauté setting. Add bacon; cook 10 minutes or until crisp, stirring occasionally.
- Transfer to paper towel-lined plate with slotted spoon.
- Add olive oil to drippings in Multi-Cooker.
- Combine flour, 1⁄2 teaspoon salt and black pepper in shallow bowl.
- Coat chicken pieces with flour mixture; shake off excess.
- Brown chicken in batches on Sear setting; reduce heat to Sauté setting if chicken begins to burn.
- Transfer to plate.
- Reduce heat to Sauté setting. Add sausages, onion, bell peppers,garlic, thyme and rosemary; sprinkle with remaining 1 teaspoon salt.
- Cook 5 minutes or until softened, stirring occasionally and add additional olive oil as needed to prevent sticking.
- Stir in wine, scraping up browned bits from bottom of Multi-Cooker with spatula. Top with chicken and bacon.
- Cover and cook on Slow Cooker High setting 20 minutes; stir in beans.
- Cover and cook 20 minutes or until chicken is cooked through (165°F), stirring gently twice.
- Serve.