What you need:

Good quantity of the tomato sauce base
Good quantity of cooked white beans
Olive oil
Onions – chopped
Garlic – chopped
Chicken stock
Chicken pieces – drumsticks and thighs are best
Black olives
Chopped spring greens
Flat leaf parsley or coriander, roughly chopped
Saucepan

What you do:

Make up about 250 ml of chicken stock
Heat two glugs of olive oil, fry the onion and garlic until translucent
Add the chicken and brown on both sides
Add the beans
Add the stock until you have a medium thick consistency
Bring to the boil and then turn the heat down
Cook gently for 3o minutes – check chicken is done – stick knife in the deepest bit, and if the juice is clear you are good.  If it is pink, carry on cooking or you will die horribly
Add spring greens, cook for 5 minutes, tops
Check for flavour – add salt and pepper to taste (and/or chilli)
Serve in deep bowls with coriander/parsley sprinkled on top