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1
Dry the chicken with paper towels, then season with salt and pepper.
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2
Heat the oil in a large Dutch oven over med-high heat until just smoking.
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3
Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
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4
Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
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5
Pat the pork dry with paper towels, then season with salt and pepper.
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6
Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
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7
Brown the pork, about 10 minutes.
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8
Stir in the onion and cook until softened, about 5 minutes.
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9
Stir in the garlic and tomato paste and cook for 30 seconds.
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10
Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
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11
Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
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12
Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
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13
Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
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14
Discard the thyme sprigs and bay leaves.
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15
Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.
