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A rich chicken ragu with white beans makes a simple no-fuss supper. Any tinned beans or pulses can be added here to make this a complete meal. Enjoy in deep bowls as it is or for a more substantial meal serve with pasta or toasted sourdough bread
Do a little prep by finely slicing the onions and garlic.
Heat the oil in a heavy-based pan over a low heat and fry the onion for 6–8 minutes until softened and starting to turn golden.
Add the pancetta and cook for a further 3 minutes until starting to crisp.
Add the garlic, thyme and bite-sized chickens and splosh in the white wine. Bubble for a minute or 2 before adding the chopped tomatoes and 100ml of water. Season well with salt and pepper and simmer gently for 20 minutes.
Add the drained beans and simmer for a further 10 minutes until the chicken is tender and the sauce is thickened.
Serve in deep bowls and devour.
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