Heat the garlic oil in a heavy-based pan and fry the pancetta cubes, sliced spring onions and chopped rosemary for a couple of minutes.Add the 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 the cannellini beans (if using) and add to the pan. When they have warmed through, too, you are ready to eat.