Rinse beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours.
When ready to use drain the soaked beans rinse and add about 5-6 cups water, fresh herbs and salt. Cover and cook for about 30 minutes or until the beans are just barely tender.
Preheat Oven to 350 degrees F, if using the baking method.
Pat dry chicken thighs and season with salt and pepper or use poultry seasoning, if desired.
Place chicken skin side up in a skillet, Dutch oven OR oven safe pot/pan for about 3 minutes each side. Be very careful with the chicken; it shouldn’t burn. Remove from the pan and set aside.
Add bacon, saute for a few minutes, then add sausage - cook until bacon is cooked through and crispy. Remove bacon and sausage, set aside.
There will be some bacon drippings left in the pan/pot. Add the onion, garlic, celery, thyme, bay leaves and oregano. Cook for 2- 3 minutes – stirring frequently.
Throw in can tomatoes, beans, carrots, chicken broth/or bean stock and white wine.
Return bacon, sausages and chicken thighs to the cast iron pot, nestling them as evenly as possible among the beans.
Cover pot and bring to a boil . Season with salt and pepper to taste.