In a large frying pan, heat the oil over medium-high heat. Brown the chicken and sausage. Add carrots, onion and garlic; saute for 2 minutes. Drain off the fat. Stir in the wine, bay leaf, thyme and pepper. Cover and simmer over low heat for about 15 minutes or until chicken is no longer pink. Stir in the beans and heat through. Sprinkle parsley on top.