Step 1

Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.

Step 2

Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.

Step 3

Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.

Step 4

Bake in preheated oven until heated through, top is browned, and sides are bubbly, about 20 minutes. (If baking from refrigerated, bake an additional 5 to 10 additional minutes.)