Ingredients Meat & Poultry Chicken Chicken Breast Recipes Sausage, Chicken, and White-Bean Gratin By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 15, 2019 Print Share Share Tweet Pin Email Servings: 12 The celebrated French cassoulet influenced our version, which substitutes chicken breast for the traditional duck or goose. Sweet sausage and white beans add heft to this hearty one-pot meal. Ingredients 1 ½ cups coarse fresh breadcrumbs ¾ cup finely grated Parmesan cheese 2 teaspoons chopped fresh rosemary 1 tablespoon plus 1 teaspoon chopped fresh thyme 1 teaspoon thinly sliced fresh sage leaves 3 tablespoons chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper 4 ounces bacon (about 5 slices) 2 boneless, skinless chicken-breast halves (about 1 pound total), cut into 1-inch cubes 1 ½ pounds sweet Italian sausage (casings removed), cut into ½-inch-thick pieces 4 garlic cloves, finely chopped 1 medium onion, thinly sliced ½ cup dry white wine 2 cans (14 ½ ounces each) navy, great Northern, or cannellini beans, rinsed and drained 1 can (14 ½ ounces) diced tomatoes, with juice 1 cup homemade or low-sodium store-bought chicken stock Directions Preheat oven to 375 degrees. Stir together breadcrumbs, cheese, 1 teaspoon rosemary, 1 tablespoon thyme, 1/2 teaspoon sage, 1 tablespoon parsley, 1/4 teaspoon salt, and a pinch of pepper; set aside. Cook bacon in a 4- to 5-quart Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain. Brown chicken all over in fat in pot, about 6 minutes total. Transfer with a slotted spoon to a plate. Cook sausage in pot, stirring occasionally, until browned, about 5 minutes. Transfer to plate. Add garlic and onion to pot; cook stirring, until softened, about 3 minutes. Add wine, and deglaze pot by scraping up any brown bits from bottom with a wooden spoon; cook until most of the liquid has evaporated, about 2 minutes. Stir in chicken, sausage, beans, tomatoes, and stock; the remaining teaspoon each rosemary and thyme; the remaining 1/2 teaspoon sage and 2 tablespoons parsley; and 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle breadcrumbs on top; pat down with a wooden spoon. Cover pot; transfer to oven. Bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 15 minutes more. Crumble reserved bacon on top. Let cool slightly before serving. Print