Ready in 55 minutes
This is a quick and easy take on the French classic, it has also been modified for our new no flour, no sugar lifestyle.
Preheat oven to 350 degrees.
Chop bacon into small bits and crisp in a medium skillet, transfer bacon bits to a small dish, reserve 2 tablespoons grease to brown chicken and sausage pieces, brown both sides of chicken and sausage pieces in small batches, transfer to a 13x9 casserole dish as browned.
While preparing bacon, chicken and sausages, warm 2 tablespoons butter in a large skillet, add onions, peppers, celery, garlic, and white mushrooms to the skillet, saute approximately five minutes. Add drained white beans to vegetable mixture, pour in white wine and bacon to skillet, simmer for three minutes. Pour entire contents of skillet over chicken and sausages, cover with foil.
Cook for 20 minutes, uncover and cook for 15 minutes more or until chicken is no longer pink in the center.