2-3 boneless, skinless chicken thighs, cut into bite sized pieces**
1/2 pound thick-cut bacon, diced
1 pound Johnsonville beef sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, FINELY minced
1/4 cup FRESH minced Italian flat leaf parsley
28-ounces whole peeled tomatoes (seasoned, if you can find them)
14-ounce can white beans, drained and rinsed
2 tablespoons FRESH chopped thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best – I make them from baguettes )
1 cup shredded Parmesan cheese
FRESH ground sea salt and ground black pepper
2 cups pasta of choice (optional)
Crusty French Bread (optional)
- Preheat oven to 325°.
- Brown the bacon until browned and crumbly in large saute skillet/dutch oven.
- Remove with a slotted spoon and drain on paper towels.
- Add chicken and sausage pieces to bacon fat and brown on all sides.
- Add salt and pepper to taste.
- Remove from fat and set aside.
- Add the shallots, cooking 3-4 minutes until softened.
- Add garlic, sauteing a few minutes more until fragrant.
- Add white wine and chicken stock, bringing to a boil. Turn heat off.
- Add tomatoes and beans.
- Add meat back in.
- Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
- Spread crumb mixture over the top and bake covered for 30 minutes.
- Remove cover and bake 5-10 minutes more until browned.
- I sometimes cook the chicken thighs whole and then shred them – just depends on my mood.
- You can change this into a thick soup/stew by eliminating the bread crumbs and adding 8 ounces (2 cups) of macaroni during the last 10-15 minutes. I then serve it with crusty bread for dipping.