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Cook bacon in a large ovenproof pot over medium heat until browned and crisp, about 10 minutes.
Reduce heat to medium-low, cover and simmer for 30 minutes, until chicken is fully tender and cooked through.
Meanwhile, about 20 minutes before stew is done, preheat oven to 400°F.
Place breadcrumbs on a large rimmed baking sheet and toast about 8 minutes or until lightly golden, stirring once.
Sprinkle breadcrumbs evenly over the surface of the stew and bake, uncovered, until crumbs are golden brown, 10 to 12 minutes.
Let rest for 10 to 20 minutes before serving.