Preheat the oven to 225. Prepare the confit of chicken by seasoning the thighs generously with salt and pepper and placing in a small Dutch oven or other heavy pot. Arrange the other ingredients (whole garlic clove cut in half crosswise, halved shallots, thyme, bay leaves, and juniper berries) around the chicken. Drizzle 1 cup of olive oil over the chickens. Place on stove and bring just to a simmer, then cover and put in oven. Cook 2 1/2 hours until meat is very tender. Cool in the oil. Best to make this the night before, but you can make it 3-4 days ahead.
Prepare the beans (you need about 4 cups cooked) by covering them with cold water, adding chopped onion and a couple of bay leaves. Bring to a boil and skim off the foam on the surface (some would change out the water at this point). Reduce heat (or bring to a boil again if you changed the water), cover and simmer, occasionally stirring gently, until beans are tender in 1 to 1 1/2 hours. Drain beans (reserve 1 cup cooking liquid), discard onions and bay leaves, and season with salt and pepper.
Now you are ready to finish the cassoulet. Preheat oven to 350. Heat 1/3 cup of oil from the confit in a large skillet. Add chopped onion and garlic, cooking until very soft, about 10-12 minutes. Squeeze the garlic cloves from the confit into the skillet and add the tomatoes, crushing them up with your hands. Bring to a boil and cook until liquid is evaporated, about 5 minutes. Add beans (4 cups cooked) and the 1 cup of reserved cooking liquid. Skim the remaining fat off of the confit and pour the remaining juices (about 1/2 cup) into the skillet (you may need to gently reheat the fat in the cassoulet pot to loosen the juices). Simmer and season with salt and pepper.
Now transfer the bean mixture into a 2 1/2 quart baking dish. Nestle the chicken into the beans, leaving as much skin exposed as possible, then tuck sausage and the remaining shallots from the confit around. Cook until the skin is very crisp and the whole cassoulet is browned, about 2 hours.
Make bread crumbs by pulsing the sourdough in a food processor to medium-fine crumbs. Toss them with 1 Tbsp confit oil, season lightly with salt, and then sprinkle over cassoulet and cook until golden brown, about 20-25 minutes.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 510 (70%)|
|Amt Per Serving||% DV|
|Total Fat 56.7g||76 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 28.5g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 189.2mg||58 %|
|Sodium 544.3mg||19 %|
|Potassium 670.1mg||18 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 10.4g|
|Protein 40.8g||58 %|
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Calories per serving: 725
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