Put the garlic oil into a pan with the pancetta, sliced spring onions 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 rinse the cannellini beans, if using and add to the pan about 10 minutes before the end of cooking. When they have warmed through, you are ready to eat.
Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.