Step 1: Prepare the Beans

• Soak and rinse the beans: Drain the soaked beans and rinse well.
• Cook the beans: In a large pot, combine the beans, chicken stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour, or until tender. Discard the bay leaf and set the beans aside.

Step 2: Cook the Meats

• Sear the chicken: Heat a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and sear, skin-side down, for 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove and set aside.
• Brown the sausage: In the same pot, add the sliced sausage and cook until browned. Remove and set aside.
• Cook the pancetta or bacon: Add the pancetta to the pot and cook until crispy. Remove and set aside, leaving the rendered fat in the pot.

Step 3: Sauté the Vegetables

• Cook the onion and garlic: Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Build the Sauce

• Deglaze the pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot.
• Add the tomatoes: Stir in the diced tomatoes, tomato paste, thyme, and a pinch of salt and pepper. Let simmer for 5 minutes.

Step 5: Combine and Simmer

• Assemble the cassoulet: Return the chicken, sausage, and pancetta to the pot. Add the cooked beans and stir to combine.
• Simmer gently: Cover and simmer on low heat for 45 minutes, allowing the flavors to meld.

Step 6: Add the Breadcrumb Topping

• Prepare the topping: In a small bowl, mix the panko breadcrumbs with melted butter.
• Top the cassoulet: Sprinkle the breadcrumb mixture evenly over the cassoulet.

Step 7: Bake the Cassoulet

• Preheat the oven: Preheat your oven to 375°F (190°C).
• Bake: Transfer the pot to the oven (uncovered) and bake for 20–25 minutes, or until the topping is golden and crisp.

Step 8: Serve

• Garnish and serve: Sprinkle with fresh parsley and serve hot.