Heat oil in a large casserole dish, add onion, garlic and celery and slow cook over low heat for 6-8 mins.

Add pancetta and mushrooms then increase heat and cook for 4-5 mins, spoon out and set aside.

Add remaining oil and brown chicken then add vermouth and cook until vermouth has evaporated.

Add tomatoes, sugar, oregano, rosemary, bay leaf and 75ml of cold water, bring to boil then stir in pancetta mixture.

Cover and simmer for 20 mins. Serve with either pasta or new potatoes and seasonal vegetables.