Ingredients
1 1/2 cups coarse fresh breadcrumbs
3/4 cup finely grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 teaspoon thinly sliced fresh sage leaves
3 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 ounces bacon (about 5 slices)
2 boneless, skinless chicken-breast halves (about 1 pound total), cut into 1-inch cubes
1 1/2 pounds sweet Italian sausage (casings removed), cut into 1/2-inch-thick pieces
4 garlic cloves, finely chopped
1 medium onion, thinly sliced
1/2 cup dry white wine
2 cans (14 1/2 ounces each) navy, great Northern, or cannellini beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, with juice
1 cup homemade or low-sodium store-bought chicken stock
Preparation
Preheat oven to 375 degrees. Stir together breadcrumbs, cheese, 1 teaspoon rosemary, 1 tablespoon thyme, 1/2 teaspoon sage, 1 tablespoon parsley, 1/4 teaspoon salt, and a pinch of pepper; set aside.
Cook bacon in a 4- to 5-quart Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain.
Brown chicken all over in fat in pot, about 6 minutes total. Transfer with a slotted spoon to a plate. Cook sausage in pot, stirring occasionally, until browned, about 5 minutes. Transfer to plate.
Add garlic and onion to pot; cook stirring, until softened, about 3 minutes. Add wine, and deglaze pot by scraping up any brown bits from bottom with a wooden spoon; cook until most of the liquid has evaporated, about 2 minutes.
Stir in chicken, sausage, beans, tomatoes, and stock; the remaining teaspoon each rosemary and thyme; the remaining 1/2 teaspoon sage and 2 tablespoons parsley; and 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle breadcrumbs on top; pat down with a wooden spoon.
Cover pot; transfer to oven. Bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 15 minutes more. Crumble reserved bacon on top. Let cool slightly before serving.
