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.