Cook bacon in a large ovenproof pot over medium heat until browned and crisp, about 10 minutes.

Using a slotted spoon, transfer bacon to a bowl.

Add the chicken to the pot and cook until lightly browned on one side, 3 to 4 minutes.

Turn and brown on the other side, 3 to 4 minutes.

Transfer chicken to a platter and set aside.

Add sausage to the pot and cook until browned, 8 to 10 minutes.

Transfer sausages to bowl with bacon.

Pour off all but 2 tablespoons drippings from the pot.

Add onions to the pot and cook until soft and almost translucent, about 8 minutes.

Stir in garlic, tomato paste and cloves. Cook until fragrant, about 1 minute.

Add wine, broth, tomatoes, thyme and bay leaf.

Bring to a simmer over medium-high heat, scraping any brown bits from the bottom of the pot.

Add chicken, submerge it in the liquid, and bring to a boil.

Reduce heat to medium-low, cover and simmer for 30 minutes, until chicken is fully tender and cooked through.

Remove the cover from the pot and remove and discard thyme sprig and bay leaf.

Gently stir in bacon, sausage, drained beans, salt and pepper.

Meanwhile, about 20 minutes before stew is done, preheat oven to 400°F.

Place breadcrumbs on a large rimmed baking sheet and toast about 8 minutes or until lightly golden, stirring once.

Sprinkle breadcrumbs evenly over the surface of the stew and bake, uncovered, until crumbs are golden brown, 10 to 12 minutes.

Let rest for 10 to 20 minutes before serving.