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1
Marinate the chicken: In a bowl large enough to hold the chicken thighs, combine 2 garlic cloves, the rosemary, 1/2 teaspoon thyme, and the vinegar.
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2
Add the chicken; toss to coat.
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3
Cover; refrigerate 1 to 2 hours.
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4
Preheat the oven to 375F, with the rack in the upper third.
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5
Drain the beans, and place them in a large stockpot with the carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme.
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6
Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat.
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7
Reduce heat to medium-low; cook, stirring occasionally, until the beans are tender, 1 1/2 to 2 hours.
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8
Transfer the bean mixture to a colander set over a bowl, reserving the cooking liquid; let cool slightly.
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9
Puree half the mixture in the bowl of a food processor fitted with the metal blade.
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10
With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth.
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11
Return to the pot with the remaining bean mixture.
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12
Add the salt; stir to combine.
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13
Brush an 8 x 8 x 2 1/2-inch baking dish with the oil.
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14
Remove the chicken from the marinade, and arrange it in a single layer in the prepared dish.
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15
Bake until the chicken is cooked through, about 15 minutes.
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16
Remove the dish from the oven; pour the bean mixture over the chicken, and sprinkle evenly with the bread crumbs.
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17
Set the dish on a baking sheet; return to the oven, and bake until the bread crumbs are golden brown and the beans are bubbling, about 30 minutes.
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18
Remove from the oven; serve hot.
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19
(Per serving)
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20
Calories: 446
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21
Fat: 5g
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22
Cholesterol: 54mg
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23
Carbohydrate: 68g
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24
Sodium: 524mg
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25
Protein: 34g
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26
Fiber: 18g
