Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and finely dice onion. Drain and rinse beans. Quarter lemon.

Cut bacon* crosswise into ½-inch pieces.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bacon and cook, stirring occasionally, until browned and crispy, 3-4 minutes.

Turn off heat; using a slotted spoon, transfer bacon to a paper-towel-lined plate. Reserve bacon fat in pan.

Pat chicken* dry with paper towels; cut into 1-inch pieces.

Heat pan with reserved bacon fat over medium heat (if pan seems dry, add a drizzle of oil). Add chicken, onion, 1 tsp herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the herbes de Provence—we sent more!) Cook, stirring occasionally, until chicken is golden brown, 3-4 minutes.

Add tomato paste; cook, stirring constantly, until fragrant and darkened, 30-60 seconds. Add beans, garlic powder, mustard, stock concentrates, 1½ cups water, and ½ tsp sugar (3 cups water and 1 tsp sugar for 4). Cook, stirring occasionally, until mixture has thickened and chicken is cooked through, 4-5 minutes.

While chicken cooks, in a small bowl, combine panko, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.

Once chicken mixture has thickened, stir in bacon; remove from heat. Taste and season with salt and pepper.

Transfer chicken mixture to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4) and top with panko mixture. Bake on top rack until panko is golden brown, 5-10 minutes.

Meanwhile, halve baguette lengthwise and drizzle with olive oil.

Toast until golden brown; halve on a diagonal.

In a large bowl, combine 2 TBSP olive oil (4 TBSP for 4 servings), juice from half the lemon, and a pinch of salt and pepper. Grate half the Parmesan directly into bowl; whisk to combine. Add arugula; toss to combine. Grate remaining Parmesan directly on top.

Serve cassoulet family style with toasted baguette and salad. Serve with remaining lemon wedges on the side.