Preheat the oven to 350°F with a rack in the center position

Spread the bread pieces onto a large rimmed baking sheet

Bake in the oven, stirring halfway through until dried out, about 15 minutes

Meanwhile, heat an oven-proof braiser or Dutch oven, over medium-high heat

ADd the sausage and cook, breaking it up with a wooden spoon, until browned, about 7 minutes

Transfer the sausage to a large bowl

Place the braiser back over medium-high heat

Season the chicken thighs with 2 teaspoons of the salt

Add the chicken, skin side down, and cook without disturbing until the chicken skin is brown and crispy, about 5 minutes

Transfer the chicken to a plate

Add the onions and celery and cook, stirring occasionally, in the residual chicken and sausage fat until just beginning to brown, about 10 minutes

Remove the braiser from the heat.Transfer the onions, celery and drippings into the bowl with the sausage

Add to the bowl the bread pieces, fresh sage, rosemary, thyme, parsley, remaining 1 teaspoon salt, pepper, toss to combine

Drizzle the chicken stock evenly over the bread mixture and toss gently to combine

Transfer the bread mixture to the braiser

Nestle the chicken thighs, skin side up, into the bread mixture

Bake, uncovered, until the chicken thighs register 170°F on an instant read thermometer, about 40 minutes.Transfer the cooked chicken thighs onto a plate

Give the bread mixture a stir to incorporate with any excess liquid in the bottom of the pan

Garnish with extra parsley