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Add bacon to a cold pot and slowly bring up the heat to render out the fat. When the bacon is cooked, remove it to a plate. Remove all but a tablespoon of bacon fat from the pot and add the garlic oil. Turn heat to medium and add sausage until well browned, then remove to the same plate as the bacon.
Add the carrot, celery and sauté until tender. Add flour and sauté3-5 minutes, stirring until the flour is cooked. Deglaze with the 18 Year and Sicilian Lemon balsamic add back the bacon, sausage and chicken along with the beans, bay leaf, and thyme. Add enough of the stock, and/or white wine, to loosen things up, and bring to a simmer. Simmer for 5 minutes or until the sauce has thickened up, season with salt and pepper to taste. Chop up parsley to garnish.
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