6smallBoneless, Skin-On Chicken Thighsrinsed and dried
Salt & Pepper
14 ozpkgSmoked Sausagecut into 6 equal pieces
215 oz cansGreat Northern White Beansdrained (but only one rinsed)
1Tfresh Thyme leaves
2Roma Tomatoesthinly sliced
Preheat oven to 350
Put the olive oil and garlic in a small pan over medium heat. When the garlic just starts to sizzle and you can smell it, stir it around and add the breadcrumbs.
Constantly toss the breadcrumbs until they turn a nice, even golden brown.
Put them in a small bowl and set aside. (If you leave them in the pan they will continue to brown and may burn)
Put the bacon lardons in a large Dutch oven and turn heat to medium/medium-high. Render the fat out of the bacon and stir often until all the bacon is nice and crispy; this will take at least 10 minutes. Remove the bacon with a slotted spoon but leave the fat in the pot.
Meanwhile, season your chicken with salt and pepper and let it sit while your bacon is finishing.
When the bacon is removed, brown the chicken in the bacon fat, skin side down. Brown until the skin is nice and crispy, about 5 – 7 minutes, then flip. Brown on the other side for about 2 – 3 minutes; remove from pan and set aside.
Put the sausage pieces in the Dutch oven and brown for about 1-2 minutes per side. Remove and put on the plate with the chicken thighs.
Remove all but 2 tablespoons of fat from the pot. Add the onions, carrots and celery to the pot; season with salt and pepper. Stir often while browning the vegetables until they begin to soften; about 5 minutes. Add the garlic and stir constantly for another minute.
Add the white wine and scrape up the lovely brown bits off the bottom of the pot.
After you have deglazed the pot, add the beans. (I drain and rinse one can of beans and only drain the other, no rinsing.) Add the bay leaf and thyme. Add the bacon back in. Give everything a stir to combine.
Nestle the chicken thighs and sausage into the pot. Pour over the chicken stock and put on the lid. (If making ahead, put the pot in the fridge.)
Place in the oven and bake for 20 minutes (35-40 if baking from the fridge).
Take out of oven and carefully remove the lid. Top with tomato slices and toasted breadcrumbs. Continue to bake for another 15 minutes, uncovered.
Serve in flat bowls and garnish with some fresh parsley or thyme (making sure not to serve anyone the bay leaf)
Have plenty of baguette slices around to soak up all the yummy goodness.