Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.
Recipe courtesy of Nigella Lawson(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!