1. In a large saucepan, bring beans and 4 cups water to a boil; cook 2 minutes. Cover and let stand 1 hour. Do not drain. Add broth, bay leaf, and half of carrots, celery, and onions to beans along with garlic, parsley sprigs, thyme, marjoram, savory, and salt pork. Bring to a boil, reduce heat to medium-low, cover, and simmer 1 hour. Add remaining carrots, celery, and onions and simmer, covered, 30 minutes longer.
2. Meanwhile, season chicken lightly with salt and generously with pep- per. Melt butter in a large frying pan over medium-high heat. Cook chicken in 3 batches, turning once or twice, until well browned all over, about 8 minutes per batch. Remove to a plate. Add kielbasa to pan and cook, turning, until browned, about 6 minutes.
3. Preheat the oven to 350°F. Spoon bean mixture into a large ovenproof casserole. Add chicken and kielbasa, pushing meats down into beans. Pour tomatoes with their juices on top. Bake, covered, 30 minutes. Remove and discard salt pork. Uncover and bake 30 minutes longer. Sprinkle with parsley and serve.