Soak beans over night in cool water. Rise and set aside.
In a small bowl, mix thyme, rosemary, and tarragon. Set aside.
In a large sauté pan, heat 1 tablespoon oil over medium heat. In batches without crowding, sauté chicken skin side down, adding more oil if needed, turning occasionally, until browned lightly on all sides, about 10 minutes.
Transfer the browned chicken to a plate. Add sausage to the pan and brown on all sides, about 8 minutes.
Remove sausage from pan and add bacon, onions and garlic to the pan.
Cook, stirring occasionally, until the onions are softened, about 6 minutes. Add chicken stock, sautéed chicken, sausage, beans and stir to combine.
Bring to a boil, remove from heat and add the herb mixture.
Evenly divide the mixture into 4 large ramekins, make sure each ramekin receives 1 thigh and 1 sausage link. Sprinkle 1/4 cup of bread crumbs over each.
Bake in a preheated oven at 350º for 30 minutes.
Using a wooden spoon, gently press the thin crust that has formed on the cassoulet down under the surface.
Continue baking until the cassoulet is simmering and a second thin crust has formed (about 30 minutes).
Let stand for 10 minutes before serving.
