Step 1
Add bacon to a large cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes until almost crisp. Transfer to a bowl reserving the grease in the pan.
Step 2
Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes until browned. Remove meat to the plate with bacon. Discard all the oil but don't wipe out the pan.
Step 3
Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes until the onions are translucent. Add 1 cup of chicken stock.
Step 4
Mash about 1/4 of the beans in a small bowl stir all the beans into the pan.
Step 5
Stir in cayenne rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
Step 6
Mix bread crumbs Parmigiano-Reggiano and melted butter together in a small bowl.
Step 7
Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
Step 8
Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes until browned.
Step 9
Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes until browned.
Step 9
Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.