Rub the chicken thighs with salt and pepper.

Heat olive oil in a pan and brown the chicken thighs along with the bacon, shallots, and tomatoes until golden brown.

Remove the thighs from the pan.

Add tomato paste to the mixture in the pan and stir well.

Add flour until the mixture comes off the pan.

Add the soaked white beans (drained), red wine, and more wine if needed.

Stir well and season with salt and pepper.

Lightly flour the chicken sausages and brown them in some oil.

Combine the sauce, chicken thighs, and sausages in a large earthenware pot.

Insert the thyme sprig and bay leaf into the sauce.

Cover the pot and place it in the oven at 180°C for 35 minutes.

Serve the cassoulet, sprinkled with chopped parsley or a sprig of chervil.