• 8 boneless, skinless chicken thighs
• Salt and pepper
• 2 tablespoons rosemary, finely chopped
• 8 slices prosciutto di Parma or speck (smoky ham)
• 3 tablespoons extra virgin olive oil (EVOO), divided
• 2 ribs celery, finely chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 small chili pepper, seeded and finely chopped
• 3-4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 cups passata or tomato purée
• 1 can cannellini beans (15 ounces), drained
• A few leaves of basil, torn
• Crusty bread, for mopping

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.

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