This hearty French white bean casserole is traditionally made with duck or goose confit and takes days to make. Our version of this comforting classic uses chicken thighs and is ready in less than 3 hours.
Toss the chicken in a large bowl with the garlic, thyme and a good grinding of pepper. Cover and refrigerate for at least 1 hour.
Heat the oil in a small flameproof casserole over moderate heat. Add the chicken and cook for 4 minutes on both sides or until the chicken pieces are very lightly browned. Transfer to a plate and put aside.
Preheat the oven to 200 degrees C. Meanwhile, add the onion and carrots to the casserole and cook for 7 minutes or until the onion is soft. Add the tomatoes, the beans and kielbasa. Bring to the boil, reduce to a simmer, then return the chicken to the casserole. Cover, transfer to the oven and bake for 20 minutes.
Sprinkle the breadcrumbs over the top of the chicken mixture, drizzle with 2 tablespoons of the cooking liquid to moisten the crumbs, and then bake for a further 20 minutes or until the crumbs are golden.