Season the chicken with salt and pepper. Then, in a dutch oven, over medium-high heat, add a tablespoon of olive (or two) and brown the chicken on all sides. Remove from pan and set aside.
In the same pan, brown the sausages and sauté the bacon.
When the sausages just begin to brown, remove them and set aside with the chicken.
Add the dices carrots and the leek to the bacon. Sauté until soft, about 10 minutes.
Add the minced garlic and herbs and sauté until just fragrant, about 1 minute.
Pour in the white wine and with a wooden spoon or spatula, scrape the bottom of the pan to deglaze it. When the wine has reduced by half, add 250 ml of chicken stock.
Add the chicken and sausage back to the pan.
Drain and rinse the beand and then add them to the pot. Stir everything to combine.
Add enough additional stock to almost cover the beans. The sausage should poke out the top so they brown a bit more in the oven. Note: If you are using a low sodium chicken stock, you may want to adjust the seasoning and add some additional salt.
Put the pan, uncovered into a 120 C oven for 2.5 hours, stirring 2 or three times to prevent the top from getting overly browned. If the stew starts to become too dry, add additional chicken stock.
Serve with a crusty bread.