Preheat the oven to 180°C.
In a large pot, heat the oil and brown the chicken pieces and pork sausages, remove and set aside.
In the same pot, add the bacon and sauté until crispy, then add the onion, celery and carrot and cook until softened and flavourful. Add the mushrooms, thyme and bay leaves and sauté for 5 minutes.
Add the wine and reduce to half, then add the tomatoes, garlic and sugar and simmer, covered for 20 minutes. Add the beans and season to taste.
Arrange the chicken and sausages in a large baking dish, pour the sauce over, making sure bits of the chicken and sausages are sticking out.
Combine bread crumbtopping and sprinkle all over the dish.
Bake for 40 minutes until golden and bubbling.
Serve with fresh baguette, rice or creamy polenta.Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.