Ingredients

INGREDIENTS
Chicken
1 teaspoon Table salt
1 cup Kosher salt or 1/2 cup table salt
1 cup Granulated sugar
10 bone i N chicken thighs (about 3 1/2 pounds), skin and excess fat removed
Topping
6 slices High-quality sandwich bread , cut into 1/2-inch dice (about 3 cups)
3 tablespoons Unsalted butter , melted
Beans
1 pound Dried flageolet beans or Great Northern beans, picked over and rinsed
1 Medium onion , peeled and left whole
1 Medium head garlic , outer papery skin removed and top 1/2 inch sliced off
1/2 teaspoon Ground black pepper
6 slices Bacon (about 6 ounces), chopped medium
2 pounds Lamb shoulder chops , trimmed, boned, and cut into 1-inch pieces
1 Small onion , chopped fine
2 Medium cloves garlic , minced or pressed through garlic press
1 can (14 1/2 ounces) diced tomatoes , drained
1 tablespoon Tomato paste
1 sprig Fresh thyme leaves
1 Bay leaf
1/4 teaspoon Ground cloves
Ground black pepper
3 1/2 cups Chicken stock or canned low-sodium chicken broth
1 1/2 cups Dry white wine
8 ounces Andouille sausage , halved lengthwise and cut into 1/4-inch slices

Description

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