Place the beans in a Dutch oven and add water to cover by several inches. Soak for at least 1 hour. Rinse the chicken and pat it dry. Drain the beans in a colander and set aside. Preheat the oven to 275°F. Cook the bacon in the dry Dutch oven until it curls (not crisp), remove, and set aside, leaving the bacon drippings. Combine the flour with the poultry seasoning in a large, resealable plastic bag. Shake to mix. Put the chicken into the bag and seal. Shake the bag until all of the pieces are lightly coated. Heat the bacon drippings to medium-hot and add the chicken pieces.
Cook the chicken until browned, remove, and set aside. In the remaining drippings, cook the onions and garlic until translucent (not brown). Transfer them to a large bowl. Pour off any excess bacon drippings, leaving just enough to grease the Dutch oven, and add the chicken. Combine the beans, bacon, and thyme in the large bowl with the onions and garlic and mix well. Spoon the mixture over the chicken. Add the hot broth and season with salt and pepper. Bake uncovered, for 5-½ hours, or until the beans are tender and the liquid is absorbed. This should be moist but not soupy.