Sausage, Chicken, and White-Bean Gratin

I wanted a warm and filling dish for a cold winter evening, and this cassoulet-inspired recipe fit the bill.  I liked it, and we had enough leftovers for several meals which were still good the next couple days.

Sausage, Chicken, and White-Bean Gratin
Recipe from One Pot
Serves 10

Ingredients:
1&1/2 cups coarse fresh breadcrumbs
3/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh flat-leaf parsley leaves
1 tablespoon plus 1 teaspoon fresh chopped thyme leaves
2 teaspoons chopped fresh rosemary
1 teaspoon thinly sliced fresh sage leaves
salt and pepper
4 ounces bacon (about 4 slices)
2 boneless, skinless chicken breasts halves (~1 lb), cut into cubes
1&1/2 lbs sweet Italian sausage, cut into 1/2" pieces
4 garlic cloves, minced
1 medium yellow onion, thinly sliced
1/2 cup dry white wine
2 cans (14.5 oz each) cannellini beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 cup low-sodium chicken broth

Directions:
Combine breadcrumbs, cheese, 1 tablespoon parsley, 1 tablespoon thyme, 1 teaspoon rosemary, 1/2 teaspoon sage, and salt and pepper to taste.  Set aside.

In a dutch oven, cook bacon over medium heat until crisp.  Transfer to paper towels.

Add chicken to pot and cook until browned, about 6 minutes.  Transfer to a plate.   Add the sausage and cook until browned, about 5 minutes.   Transfer to plate.  

Drain all but 2 tablespoons fat.  Add garlic and onion to the pot and cook until soft, about 3 minutes.  Add wine and cook until most of the liquid evaporates, about 2 minutes, scraping up brown bits with a wooden spoon.

Stir in the chicken, sausage, beans, tomatoes, broth, and remaining 2 tablespoons parsley, 1 teaspoon rosemary, 1 teaspoon thyme, and 1/2 teaspoon sage.  Season with salt and pepper.  Sprinkle the breadcrumb mixture over the top.

Cover pot and bake at 375º until bubbling, about 20 minutes.  Uncover and bake until golden brown, another 10 minutes.  Crumble bacon on top and serve.