Season the chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck.
Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces for 3 minutes on each side or until the ham is crisp; remove to a plate.
To the same pan, add the remaining EVOO, a turn of the pan, celery, carrot, onion, chili pepper and garlic. Season with salt and pepper and cook, partially covered, until soft, stirring frequently, 10-12 minutes. Stir in the tomato paste; cook for 1 minute, then add the wine, stock, tomato puree, beans and basil. Set the chicken back into the pan and simmer for 10 minutes more.
Serve with crusty bread for mopping.