Pre heat the oven to 180'c
Remove the stalks from the rosemary and thyme. Roughly chop the leaves and place in a bowl with the whole bay leaf, salt, pepper and the olive oil. Peel and finely dice the garlic and add it to the olive oil. Zest the lemon into the bowl. Mix the marinade well and place the chicken directly into the bowl and leave to marinate for at least 20 minutes.
After 20 minutes heat a large frying pan. When the pan is hot, add the chicken breast skin side down and fry for 5 minutes until golden brown. Turn the chicken around and cook for a further 2 minutes and then finish in the oven for 4 minutes.
Peel and finely dice the celery, shallot and garlic. Remove the stalk from the rosemary and the parsley and finely slice the leaves. Discard the stalks. Roughly chop the tomatoes and dice the pancetta.
Heat a saucepan. When it is hot add the oil followed by the celery and the shallots. Cook the shallots and the celery for 2 minutes until they turn transparent. After 2 minutes add the garlic, pancetta and the tomatoes and cook for a further 5 minutes until the pancetta is golden brown. At this stage add the butter. When the butter is brown and foaming add the beans and allow them to absorb the butter.
After 1 minute, add the white wine and reduce by half. When the wine has reduced, cover with chicken stock and bring to the boil. When the beans are boiling, add the fresh herbs, salt and pepper and serve hot along side the chicken
«Ideally leave the chicken to marinate overnight for maximum flavour.»