Preheat oven to 375 F.
Heat a teaspoon of olive oil in a Dutch oven over medium heat. Add in the All-Bran cereal, and garlic, and a pinch each of salt and pepper. Stir until combined and crumbly, mix with the parsley and then set aside.
Season the chicken with a pinch each of salt and pepper.
When the pan is hot, add the chicken breasts and sear on all sides until golden brown, about 4 minutes per side. Remove from the pot, and set aside.
In the same pot, add in the sausages, and sear on each side until golden brown. Remove from pot, and set aside.
Return the pot to the low heat, and add in the onions. Cook for 7-8 minutes, until softened. Add in the garlic and cook for another 30 seconds. Add in the herbs, bay leaf, thyme, tomatoes with their juice, and season with a pinch each of salt and pepper.
Bring the mixture to a boil. Reduce the heat to medium low and simmer for 8 minutes.
Add in chicken breasts, sausages and beans and transfer to the oven with the lid on for 10 minutes.
After 10 minutes, remove the lid and finish cooking until the sausages and the breasts reach an internal temperature of at least 165 F.
Remove from the oven and top with the All-Bran crumble. Serve immediately.