Sort through and clean the beans. Place them in a pan and pour boiling water over them until there's at least two inches of liquid above the surface of the beans. Let them sit for an hour, or until you're ready to add them to the cassoulet broth.
While the beans soak, brown the chicken in a large stove-top casserole or soup pot in a bit of olive oil. Use a spatula to keep the chicken from sticking, and turn occasionally so it's browned all over. Remove the chicken and do the same with the kielbasa
Add the vegetables and sauté until the onions just begin to brown. Pour in the wine and heat until you can scrape free anything that has cooked onto the bottom of the pan. Then add the broth and herbs, and finally the beans and kielbasa. Distribute and bu
The cooking time will probably be somewhere between 1 and 2 hours but, as with anything of this nature, allowing it a day to sit and a slow reheating will enable the flavors to meld and be absorbed. So make enough for leftovers. As with some books (or mov