Classic Chicken and Sausage Cassoulet<p>

4 slices bacon, chopped 4 pounds boneless chicken thighs, large dice 3 pounds smoked sausage (such as kielbasa) cut in half-circles 2 onions, chopped 8 garlic cloves, minced 1 tablespoon rosemary 2 tablespoons thyme 1/2 teaspoon crushed red pepper 1/2 cup brandy 4 cans (15 ounces each) great northern beans 2 cans (14 ounces) diced tomatoes in juice 1 cup chicken broth 3 teaspoons tomato paste 1/2 teaspoon nutmeg ¼ cup olive oil 3 cups panko (Japanese bread crumbs)1/2 cup grated parmesan cheese 2 tablespoons garlic powder 1/2 cup butter, meltedHeat oven to 350 degrees.Cook bacon on high heat in a heavy, oven-proof soup pot or Dutch oven until brown and crisp. Add diced chicken and sauté until cooked. Remove chicken from pan to a plate and cover with foil.Add smoked sausage, onion and garlic to pot and sauté until onions are soft, about 10 minutes. Stir in rosemary, thyme and crushed red pepper. Add brandy and cook for 2 minutes. Add beans, diced tomatoes in juice, chicken broth, tomato paste and nutmeg. Add diced chicken back to pan, cover and place in oven for 30-35 minutes.While it bakes, combine bread crumbs, parmesan, garlic powder and butter. Remove lid and top cassoulet with bread crumbs. Increase heat to 400 degrees and cook uncovered until bread crumbs are light to golden brown.Serves 16 to 18.Chef?s note: I enjoy this dish with artichoke mashed potatoes and a brown ale.Chef David Opielinski, My Chef Catering, Naperville