Heat 1 tablespoon olive oil in a large pan. Add the chicken thighs. Cook on medium high, stirring occasionally, until the outside has begun to turn white and a bit browned in places. Remove the chicken with a slotted spoon to a plate and set aside.
Add the sausage to the pan. Cook about 5 minutes until browned, turning occasionally. Remove from heat and set aside. When the sausage has cooled, cut into slices to be added to the stew later.
Heat the remaining tablespoon olive oil in the same pan you used for the chicken and sausage. Add the onions, cook for about 5 minutes until they have begun to soften.
Add the carrots, cook for a few more minutes. Add the garlic, cook for another minute.
Add the chicken broth and water along with the sweet potatoes. Bring to a boil, then lower to simmer on medium-low.
Let the pot simmer for 10 minutes, then add the chicken along with the sage, thyme, rosemary and bay leaf. Simmer for another 15 minutes.
Add the sausage and beans. Simmer for at least 20 more minutes.
When the stew has simmered for at least 35 minutes since the addition of the chicken, it is ready to eat. An extra 10 or 15 minutes simmering time will deepen the flavors if you have time. Enjoy with some crusty bread and a red wine!