This is an old favourite - chicken cooked "the hunter's way," which grants a certain amount of culinary licence. This, my, version is traditional enough, only speeded up and simplified. The only unexpected deviation lies in the addition of a can of cannellini beans. This, in effect, turns it into a quick, one-pot, all-inc supper. Having said that, I also adore it - as do my children - with plain steamed rice, as well. But whatever. When I cook this, I know I can count on getting tea on the table from scratch in comfortably under half an hour.

Ingredients

• 1 tablespoon garlic oil
• 1/2 cup pancetta cubes
• 6 scallions, finely sliced
• 1 teaspoon finely chopped fresh rosemary leaves
• 1 pound chicken thigh fillets, each cut into 4 pieces
• 1/2 teaspoon celery salt
• 1/2 cup white wine
• 1 (14-ounce) can chopped tomatoes
• 2 bay leaves
• 1/2 teaspoon sugar
• 1 (14-ounce) can cannellini beans, optional

Directions