Ingredients

• 1 tbsp garlic oil

• 75g/2½ oz pancetta cubes

• 6 spring onions, finely sliced

• 1 tsp finely chopped fresh rosemary

• 500g/1lb boneless chicken thighs, cut into bite-sized pieces

• ½ tsp celery salt

• 125ml/4½fl oz white wine

• 1 x 400g/14oz can chopped tomatoes

• 2 bay leaves

• ½ tsp sugar

• 1 x 400g/14oz can cannellini beans, rinsed and drained (optional).  You can also serve it with steamed rice.  I prefer Basmati rice.

Directions

1. Heat the garlic oil in a pan and fry the pancetta, spring onions and chopped rosemary for 2-3 minutes.

2. Add the chicken pieces, sprinkle in the celery salt and stir well.

3. Pour in the wine and bring to a simmer, then add the tomatoes, bay leaves and sugar. Cover with a lid and leave to simmer for 20 minutes.

4. Add the drained cannellini beans, if using, and simmer until the beans are warmed through and the chicken is completely cooked through.

5. To serve, divide among four serving dishes.