1. Cook the chicken in oil in a non-stick skillet until golden. Remove and set aside, warm. Add onion and bell peppers to the skillet, cook gently until they soften, without browning. Add garlic.

2. Add chicken, tomato puree, wine, and rosemary. Season well and bring to a boil. Cover the casserole hermetically.

3. Reduce heat and simmer gently, stirring occasionally, for 35 minutes, or until the chicken is tender and its juice is clear, but not pink, when pierced with a knife.

4. Add beans and simmer for 5 minutes, until warm. Sprinkle with breadcrumbs and cook under the broiler until golden brown.