Cassoulet with Pork and Kielbasa

10 bone-in skin-on chicken thighs, about 3 to 3 1/2 pounds, trimmed

Salt and pepper to taste

2 teaspoons oil

1 pound boneless country-style pork ribs, trimmed and cut into 1-inch chunks

1 onion, minced

6 garlic cloves, minced

1 tablespoon tomato paste

3 1/2 cup low-sodium chicken broth

1 1/2 cups dry white wine

14.5 ounce can diced tomatoes, drained

4 sprigs fresh thyme or 1/4 teaspoon dried

2 bay leaves

1/4 teaspoon cloves

4 (15.5-ounce) cans great northern beans, rinsed

1 pound kielbasa sausage, sliced 1/4-inch thick
Dry the chicken with paper towels. Season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown half the chicken, about 10 minutes, then transfer to a plate and remove the browned skin. Return the pot with any rendered fat to medium-high heat and repeat with the remaining chicken.

Pat the pork dry with paper towels. Season with salt and pepper. Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking. Add the pork and brown, about 10 minutes. Add the kielbasa and brown about 5 minutes.

Stir in the onion and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook for 30 seconds. Stir in broth, wine, tomatoes, thyme, bay leaves and cloves, scraping up any browned bits. Return the chicken thighs with any accumulated juices to the pot and submerge them in the liquid. Bring to a boil, then reduce to a simmer. Add beans, cover, and cook for 40 minutes.

Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 20 minutes longer.