Preheat oven to 300°F. Sprinkle chicken all over with salt and pepper.

In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes.

Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside.

Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside.

Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with ½ cup breadcrumbs.

Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden.

Remove bay leaf before serving. Garnish with thyme sprigs.