Good Cassoulet Winter Stew

From the French country kitchen,
a cassoulet is a rich, slow cooked bean stew
or casserole originating in the south of France,
this classic bean based stew is the ultimate comfort food.

Ingredients:
4 slice(s) thick-cut bacon, cut into 1/2-inch strips
8 (about 3 pounds) chicken thighs, skin and excess fat removed
8 (about 1 1/4 pounds) sweet Italian sausage links
1 large onion, coarsely chopped (2 cups)
1 tablespoon(s) chopped garlic
1 1/2 cup(s) dry Riesling or white wine
1 can(s) (28-ounce) diced tomatoes in juice, undrained
4 can(s) (15-ounce) small white beans, rinsed, drained (6 cups)
2 large yellow bell peppers, cut into 1 1/2-inch chunks
1/2 cup(s) chopped parsley
1 tablespoon(s) chopped fresh rosemary
1 tablespoon(s) chopped thyme leaves
1/2 teaspoon(s) salt
1/2 teaspoon(s) hot red-pepper flakes
Topping:

2 tablespoon(s) olive oil
2 cup(s) coarse fresh breadcrumbs
1/2 cup(s) grated Parmesan cheese
2 teaspoon(s) chopped fresh thyme

Directions:

1.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.
2.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.
3.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 breadcrumbs.