Chicken Cassoulet with Vegetables

4 strips good quality smoked bacon
2 Tbsp. olive oil
1# chicken, white or dark meat, deboned and cut into pieces for serving
2 cloves garlic, minced
2 leeks, trimmed, washed and sliced thin
2 shallots, peeled and sliced
2 carrots, peeled and cut into 1" lengths
3 celery stalks, cut into 1/2" pieces
2 medium zucchinis, cut into 1/2" pieces
4 C. chopped tomatoes, drained (canned is fine)
4 C. cooked white beans (canned are fine)
1/2 C. white wine
1 1/2  C. good quality chicken stock
2 bay leaves
4-5 pieces of fresh thyme with stems
salt and pepper, to taste
1/8 tsp. cayenne pepper or to taste (optional)

Season chicken pieces with salt and pepper.  Heat a heavy bottomed soup pot.  Add bacon and cook until browned.  Remove bacon and reserve for later.  Add olive oil to pot and heat to shimmering.  Add chicken and sear golden brown on all sides.  Remove chicken and reserve on the side.  To pot, add leeks, shallots, carrots,  and celery.  Cook vegetables for 4-5 minutes, stirring (may need small amount of additional oil if sticking).  Add garlic and cook for 1 more minute.  Add wine and deglaze bottom of pot.  Use a wooden spoon to scrap brown bits from the bottom.  Add tomatoes, chicken, zucchini, beans, thyme stems, bay leaves, and stock.  Bring to the boil and reduce heat immediately.  Cook for 20-30 minutes.  Remove thyme stems and bay leaves.  Crumble bacon and add to cassoulet.  Adjust seasoning with salt, pepper, and cayenne.  Serve and enjoy!