Make the Confit Chicken

1. Place the thighs, skin side down, in a 9×13″ glass or ceramic lasagne pan. Push any excess skin to the side to expose the flesh. (The recipe only needs 8, but while you’re at it, you might as well have a few extra for another use.)
2. Sprinkle the salt and pepper over the chicken thighs. Distribute the garlic and thyme evenly over the thighs. Cover with plastic wrap and refrigerate overnight.
3. Preheat the oven to 200 ° F
4. Place the pan of chicken (minus the plastic wrap, naturally) on a rimmed baking sheet, and put it into the oven. (You will thank me for this step later, when you try to remove the chicken covered with olive oil from the oven without spilling it all over the floor, like I did. The dogs were delighted. I was less enchanted.) Carefully pour the olive oil over the thighs so they are submerged. Cover tightly with foil and bake for 8-10 hours or until sumptuously tender.
5. Remove the chicken from the oven. Using tongs, remove the chicken thighs to another dish to cool. Pour the olive oil/chicken juice into a large measuring cup or bowl and chill until the fat separates. Remove the fat for another use (you can freeze it in small containers and use them for preparing other dishes). Refrigerate the chicken juices for use in the cassoulet. You will combine it with sufficient chicken stock to make 4 cups of liquid.
6. Before using the chicken in the cassoulet, remove the skin and any visible fat. Gently separate the chicken from the thigh bones and tear it into large chunks. Cover and refrigerate until time to use in the cassoulet.

Make the Cassoulet

1. Soak the beans in a large bowl in plenty of water overnight.
2. Preheat the oven to 325 ° F.
3. Cut the pork and sausage into 1″ pieces.
4. In a large dutch oven, heat 2 tbsp of olive oil from the confit chicken over medium heat. Saute the pork until nicely browned (about 8 minutes). Remove and set aside.
5. Add the sausage to the fat in the pan saute until evenly browned (about 8 minutes). Remove and set aside.
6. Add the onions, celery and carrots to the pan and saute until the onions are translucent (about 5 minutes). Add the garlic and stir for about a minute. Add the wine, increase the heat to medium-high and boil briskly until it is reduced by half.
7. Add the broth, tomato paste and bay leaf to the pot. Drain the beans and add them to the pot along with the pork and sausage. Heat until the mixture just starts to bubble; do not boil.
8. Place in the oven for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
9. Gently tuck in the pieces of chicken confit and bake for another 20 minutes, until chicken is heated through. The chicken will be falling apart, so be careful in stirring if you wish to retain its chunky shape. If you’re fine with it appearing like chicken chill, stir away!
10. Serve in pasta or shallow soup bowls.