Step 1

Heat the oven to 375F.

Step 2

Strip the Swiss chard leaves from the stems. Thinly slice the stems and chop the leaves.

Step 3

In a Dutch oven or heavy ovenproof pot, heat 1 Tbsp olive oil over medium heat. Brown the links of sausage for about 2 to 3 minutes per side, until well browned. Slice the links into rounds and set aside. Wipe pot and spritz with olive oil.

Step 4

Add the breadcrumbs to the pan and toast, stirring regularly, until golden.

Step 5

Add 1/3 of the garlic and cook for another minute, then remove from heat and transfer to a bowl. Stir in the chopped parsley and set aside.

Step 6

Add the remaining 1 Tbsp olive oil to the pan.

Step 7

Stir in the onion, saute for 2 to 3 minutes, then add the chard stems, carrots, and celery.

Step 8

Cook, stirring regularly, for 8 to 10 minutes, or until the vegetables start to soften and the moisture cooks out. If they start to give off too much liquid, increase the heat to medium-high.

Step 9

Add the remaining garlic and cook about a minute more.

Step 10

Pour in the wine and scrape any browned bits from the bottom of the pan.

Step 11

Increase the heat slightly and allow most of the liquid to cook off.

Step 12

Add the chicken, chicken broth, bay leaves and herbs and bring to an active simmer; cook until the liquid reduces by about half, 5 to 7 minutes, adjusting the heat as needed.

Step 13

Add the chopped chard leaves (working in batches if needed) and stir until they wilt slightly.

Step 14

Fold in the beans and sausage and stir.

Step 15

Taste and adjust seasoning with salt and pepper, to taste. I used 1 1/2 teaspoons kosher salt, but you can reduce or omit for lower sodium.

Step 16

Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.