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1
Preheat the oven to broil.
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2
Adjust the top rack to about 6 inches from the heat.
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3
Cut the tomatoes in half and put them onto a baking sheet, cut-side up.
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4
Drizzle over 1 tablespoon canola oil and season with salt and pepper.
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5
Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes.
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6
Reserve 4 halves for the Round 2 Recipe French Stew.
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7
While the tomatoes are cooking, remove the breast meat from the bone.
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8
Slice each piece across horizontally to get 4 large, thin pieces.
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9
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil.
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10
Sprinkle the chicken pieces with salt and pepper.
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11
When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes.
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12
Turn them over and brown the other side, 2 to 3 minutes.
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13
Remove the chicken from the skillet, cover and keep warm.
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14
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan.
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15
Stir in the mustard and oregano and bring to a simmer.
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16
Add the tomatoes and their juices from the baking sheet.
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17
Break apart the tomatoes with a wooden spoon or potato masher.
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18
Add the butter and let cook until the butter is melted, about 2 minutes.
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19
Taste and season with salt and pepper.
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20
Return the chicken pieces to the pan along with any accumulated juices.
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21
Cook for another 2 minutes to heat the chicken through and blend the flavors.
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22
In a medium skillet over medium-high heat, add the oil.
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23
When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes.
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24
Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth.
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25
Cook until everything is hot and bubbling, 3 to 5 minutes.
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26
Meanwhile, in a small skillet over medium heat, melt the butter.
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27
Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
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28
To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
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29
Cook the bacon in a large skillet, working in batches, until it is crisp.
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30
Drain on a plate lined with a brown paper bag or paper towels.
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31
Chop into 1/2-inch pieces.
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32
Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat.
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33
Add the onions and cook until they are soft, about 5 minutes.
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34
Add the garlic and cook for about 1 minute, being careful not to let the garlic burn.
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35
Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes.
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36
Stir in the bacon and parsley.
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37
Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.
