1 Tbsp olive oil
2 cloves garlic, minced
3 ounces bacon, cut into ¼ inch strips (I use an entire 8 ounce pack)
6 scallions, sliced
1 tsp fresh rosemary leaves, chopped (may substitute ¼ tsp dried rosemary, chopped)
1 pound skinless, boneless chicken breast, cut into bite-size pieces (may substitute with 1 pound chicken thigh skinless, boneless)
½ tsp celery salt (okay to omit if allergic; OK to sub with celery seed and salt)
½ cup white wine (I used ½ bottle); may sub with an equal amount of water/broth
1-14 ounce can of diced tomatoes (I used 2 cans)
2 bay leaves
3 turns from a bottle of blackstrap molasses
1-14 ounce can cannellini beans (no need to drain; I used 2 cans)
additional water/broth if needed
Heat oil on medium-low heat in a 5-quart pot. Saute garlic. After 2 minutes, add the bacon. And cook for another 6 minutes. Add the scallions and chopped rosemary and continue cooking for another 2 minutes.
Next, add the chicken and sprinkle in the celery salt. Let the ingredients for about 10 minutes (the chicken will turn opaque).
Pour in the wine and let it bubble before adding the tomato, bay leaves and molasses. Put on the lid and let simmer for 30 minutes. Add beans and warm through. Serve.