In a large pot , enamel , ceramic , or cast iron dutch oven heat oil , add bacon and sausage, brown slowly until the sausage is fully cooked. Remove from pot and reserve. Next add your chicken to same pot and brown on both sides , add to bacon and sausage ( slice sausage a little before returning it to pot). In same pot add garlic and cook till golden, add vegetables ,thyme + bay leafs. Cook covered stirring occasionally until translucent 10 minutes. Add your meats back to pot along with the beans and enough water to almost cover the ingredients , simmer 20 minutes. At this point if you desire you can thicken the stew by mixing the flour and water together and adding it to cassoulet simmering a few minutes otherwise you are done . Garnish with parsley or celery leaves. Enjoy