Rinse beans.  In a 8 quart Dutch oven, combine the beans and 8 cups water.  Bring to a boil.  Then, reduce heat. Simmer, covered for 2 minutes.  Remove from the heat.  Let stand for 1 hour.  (Or place beans and water in alarge pot and let soak in the refrigerator 8 hours or overnight). Drain and rinse the beans.

In the Dutch oven, cook the bacon over medium heat 8 minutes or until crisp.  Using a slotted spoon, transfer into a large bowl.  Add the sausage to the pot.  Cook 6 minutes or until golden brown turning occassionally. Transfer the suasage to the bowl with the bacon.  

Sprinkle the chicken all over with salt and pepper. Add to the pot.  Cook 8 minutes over medium-high heat or until browned all over.  Transfer to the bowl.  Regrigerate bowl until called for.

Add the onions, carrots, and celery to the pot.  Cook about 8 minutes.  Add the garlic.  Cook 1 minute.  Stir in the drained beans, broth, tomato paste, the herbs, and the bay leaves.  Bring to a simmer, uncovered, 40 to 45 minutes or until the beans are almost tender, stirring occassionally.

Prehat oven to 350 degrees.  Cut sausage into 1 inch pieces, add to the stew with the bacon.  Place the chicken on the top of the stew, skin exposed.

Bake, uncovered, for 1 hour.  

In a bowl, combine bread crumbs and the butter. Sprinkle over the top of the stew.  Remove herbs and bay leaves before serving.  Top with extra parsely.