From the French country kitchen, this classic bean-based stew is the ultimate comfort food for a chilly evening.
Stew: Heat oven to 375 degrees F. Cook bacon in a 6- to 8-quart Dutch oven over medium heat until crisp and fat has rendered; drain bacon on paper towel. In drippings, brown chicken and sausages all over, in batches, about 8 minutes per batch; transfer to a shallow roasting pan as they are browned. Bake 15 minutes.
Meanwhile, add onion and garlic to drippings in Dutch oven; cook, stirring frequently, 6 minutes. Add wine, scraping browned bits from bottom of pot, about 2 minutes. Stir in tomatoes, beans, and remaining stew ingredients, and bring mixture to a simmer. Remove chicken and sausages from oven; stir into bean mixture with any accumulated juices from roasting pan. Sprinkle bacon bits over top. Cover pot and bake 45 minutes, until chicken is cooked through and tender.
Topping: Meanwhile, heat oil in a large skillet over medium heat; add breadcrumbs. Cook, stirring, 7 to 8 minutes, until toasted. Cool; stir in cheese and thyme. To serve, spoon stew onto large plates. Sprinkle each serving with toasted-breadcrumb mixture.