Cassoulet With Pork And Kielbasa - cooking recipe

Ingredients

10 bone-in skin-on chicken thighs, trimmed (3 to 3 1/2 lb.)
2 teaspoons vegetable oil
1 lb country-style boneless pork ribs, trimmed and cut into 1-inch cubes
1 onion, minced
6 garlic cloves, minced
1 tablespoon tomato paste
3 1/2 cups chicken broth, low-sodium
1 1/2 cups dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
4 sprigs fresh thyme (or 1/4 t. dried)
2 bay leaves
1/4 teaspoon clove (the spice, not garlic)
4 (15 1/2 ounce) cans great northern beans, rinsed
1 lb kielbasa, sliced 1/4-inch thick

Preparation

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