Don't mind if we andouille
4 cups cooked large white beans , plus 1 cup cooking liquid1 slice thick sourdough breadPreheat oven to 225°. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over. Bring to a very low simmer over medium-low heat, cover, and transfer to oven. Cook until meat is very tender, 2–2½ hours. Let cool in oil .Preheat oven to 350°.
Transfer bean mixture to a 2–2½-qt. baking dish. Nestle chicken into beans, leaving as much skin exposed as possible, then tuck sausage and shallots from confit chicken around. Cook until chicken skin is very crisp and cassoulet is nicely browned, about 2 hours. Pulse bread in a blender or food processor to medium-fine crumbs. Toss crumbs in a small bowl with 1 Tbsp. oil from confit chicken ; season lightly with salt. Top cassoulet with breadcrumbs and cook until they are golden brown, 20–25 minutes.
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