Confit Chicken Thigh and Andouille Sausage Cassoulet

Name: Confit Chicken Thigh and Andouille Sausage Cassoulet
Ingredients: 1 1/2 pounds skin-on, bone-in chicken thighs; Kosher salt, freshly ground pepper; 1 head garlic, halved crosswise; 2 large shallots, halved; 4 sprigs thyme; 2 bay leaves; 4 juniper berries; 1 cup olive oil; 1 large onion, chopped; 4 cloves garlic, chopped; 1/2 (14.5-ounce) can whole peeled tomatoes; 4 cups cooked large white beans (such as Tarbais; from 1 1/2 cups dried beans), plus 1 cup cooking liquid; 2 large andouille or other smoked sausages; 1 slice thick sourdough bread