Preparation:

In a 4-quart saucepan on high heat, brown drumsticks in vegetable oil. When brown, remove and reserve. Add sausage pieces and cook for 3 minutes. Set aside.

Using the same saucepan, reduce heat to medium and add onion, celery, carrot, and garlic. Sweat vegetables and then add the parsley and thyme. Stir the mixture, making certain to scrape the sides and bottom of pan to incorporate any caramelized bits. 

Add wine and beans and cook for 3 minutes. Add chicken and sausage back into the saucepan and fold into bean/vegetable mixture. Season with salt and pepper (if the beans have sodium added or the sausage is salty, moderate the additional salt amount). Cook another 5 minutes, covered.

Serve equal portions in four bowls.