Weekday Cassoulet

This truly is comfort food!  The flavors of this dish are absolutely amazing!  You get the crispy skin of the chicken, the sweetness of the tomatoes, the garlicky flavor of the bread crumbs, and the sweetness of the beans.  It's an amazing dish!  Make sure you have a baguette or other bread for dipping.:)  Enjoy!
For cassoulet:
-4 bone-in, skin-on chicken thighs
-salt and pepper, to taste
-1/2 lb bacon, cut into large chunks
-1 large onion, chopped
-4-5 cloves garlic, minced
-1 cup apple juice
-2 (15.5 oz each) cans Great Northern beans, drained and rinsed
-garlic bread crumbs (recipe follows)
-1 tomato,  thinly sliced
For garlic bread crumbs:
-2 Tbs extra virgin olive oil
-1 clove garlic, minced
-1/2 cup plain bread crumbs
-salt and pepper, to taste
Preheat the oven to 350 F.  Score the thighs, season them with salt and pepper on both sides, and let them sit.
In a large oven proof pot, over medium heat, add the bacon chunks.  Cook until the bacon is nice and crisp.  Remove bacon onto plate and leave the fat in the pan.  Add the chicken, skin side down.  Brown the chicken on both sides and remove to a plate.
Add the onion and cook unil soft, for about 5 minutes.  Add the garlic and cook for an extra minute.  Add the apple juice and cook for about 3 minutes.  Stir in the beans.  Return bacon and chicken to the pot.  Cover the pot and place in preheated oven.  Bake for 20 minutes.
While that's baking, make the garlic bread crumbs.  Start by heating the olive oil in small skillet.  Add the garlic and cook for about 30 seconds.  Add the bread crumbs and cook for 2 minutes, or until golden brown.  Remove from heat and season with salt and pepper.
Once the cassoulet baked for 20 minutes, uncover and top with the garlic bread crumbs and sliced tomatoes.  Return to oven and bake, uncovered, for 15 more minutes.  Enjoy!
Adapted from a Melissa d'Arabian recipe.