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

Season 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 3 minutes on each side or until ham is crisp; remove to a plate.

To the same pan add remaining EVOO, a turn of the pan, celery, carrot, onion, chili and garlic. Season with salt and pepper, and cook partially covered until soft, stirring frequently 10-12 minutes. Stir in tomato paste, cook 1 minute then add wine, stock, tomato pure, beans and basil. Set chicken back into pan and simmer 10 minutes more.

Serve with crusty bread for mopping.