Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 1 kg)
  • 300g smoked sausage (Kielbasa or Andouille), sliced into 1/2 inch rounds
  • 150g thick-cut bacon, diced
  • 3 cans (15 oz each) Cannellini beans, drained and rinsed
  • 500ml low-sodium chicken bone broth
  • 120ml dry white wine (Sauvignon Blanc)
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and sliced into rounds
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 bouquet garni (3 sprigs thyme, 2 sprigs rosemary, 1 bay leaf)
  • 100g Panko breadcrumbs
  • 30g unsalted butter, melted
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp garlic powder

Instructions:

  1. Place the diced bacon in a cold Dutch oven and turn the heat to medium. Cook until it is crispy and the fat has completely filled the bottom of the pan. Remove the bacon but keep the fat.
  2. Place chicken thighs skin-side down in the Dutch oven. Turn heat to medium and cook for 8 minutes until the skin is golden and shatters when touched. Remove chicken and set aside.
  3. Add the sliced sausage to the pot and cook for 3 minutes until the edges are charred and slightly curled.
  4. Toss in the onion, carrots, and garlic. Cook for 5 minutes until the onions are translucent and fragrant.
  5. Stir in the tomato paste and cook for 1 minute. Pour in the white wine and scrape the bottom of the pot until all the brown bits are dissolved.
  6. Add the drained beans, chicken broth, and the bouquet garni. Bring the liquid to a gentle simmer.
  7. Nestled the chicken thighs back into the bean mixture, keeping the skin above the liquid line. Add the crispy bacon back in.
  8. Transfer the pot to a 375°F (190°C) oven and bake uncovered for 45 minutes until the sauce is bubbling and thickened.
  9. Mix panko, melted butter, parsley, and garlic powder in a small bowl. Sprinkle this evenly over the top of the pot.
  10. Bake for another 15 minutes until the topping is a deep mahogany brown and toasted.