Spicy Sausage, Chicken and Bean Pot

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

3/4 pound bulk Italian hot sausage

3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle

1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks

Salt and freshly ground black pepper

1 large onion, quartered and thinly sliced

2 carrots, shredded

3 to 4 ribs celery from the heart, thinly sliced

1 fresh bay leaf

2 (15-ounce) cans white cannellini beans

5 to 6 fresh sage leaves, thinly sliced

1 cup dry white wine

2 cups chicken stock

1/2 loaf baguette

3 tablespoons butter, melted

A handful fresh parsley sprigs, left whole

3 to 4 sprigs fresh thyme, left whole