Season chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck.
Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces 3 minutes on each side or until ham is crisp; remove to a plate.
To the same pan add remaining EVOO, a turn of the pan, celery, carrot, onion, chili and garlic. Season with salt and pepper, and cook partially covered until soft, stirring frequently 10-12 minutes. Stir in tomato paste, cook 1 minute then add wine, stock, tomato purée, beans and basil. Set chicken back into pan and simmer 10 minutes more.
Serve with crusty bread for mopping.