This classic country French dish is a meat-lovers' fantasy that's heavy on the beans---because why not use all the proteins? Add a blanket of crispy breadcrumbs and serve with both red wine and an elastic waistband.
Preheat oven to 400°. In an extra-large, deep oven-safe skillet, cook and stir bacon over medium-high until just beginning to brown. Add chicken and kielbasa. Cook until nicely browned, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer meat to a bowl.
Add onion, carrots and garlic to drippings in skillet. Cook and stir until tender, about 10 minutes. Add tomato paste; cook and stir 2 minutes. Add wine; cook and stir 1 minute. Add tomatoes, broth, herbes de Provence and pepper. Return meats to skillet. Bring to a boil; reduce heat. Carefully stir in beans; bring to a simmer.
Meanwhile, in a medium bowl, stir together panko and butter. Sprinkle evenly over cassoulet. Bake until edges are bubbling and top is browned, 20 to 25 minutes.