Chef John's Quick Cassoulet

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

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. Stir in sausage slices;...

Ingredients

• 4 ounces bacon, cut into 1 inch pieces
• 8 ounces smoked sausage, sliced
• 12 ounces boneless, skinless chicken thighs, cubed
• 1 onion, diced
• salt and pepper to taste
• 2 cups chicken broth, plus more if needed
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 1/2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons minced fresh thyme
• cayenne pepper to taste
• 1/4 cup melted butter
• 1 cup bread crumbs
• 1/2 cup finely grated Parmigiano-Reggiano