Preheat the oven to 350F / 180C /gas mark 4. You will need a min. 4l casserole dish with a lid (alternatively use tin foil).
Heat up the oil, add the bay leaf, garlic and onion, stir and fry until tender for 2-3 minutes stirring often (you can do this in your casserole dish if it's suitable for all heat sources). Move the onion mixture to the side and place the chicken pieces at the bottom of the dish. Cook for 2 minutes on each side. Pour in the wine and continue cooking for a couple more minutes.
Add the spices and seasoning along with the tomatoes, sun dried tomatoes and beans. Stir gently, cover and pop in the oven for 1.5 hours. Stir halfway through. When the dish is done take the chicken out, separate the meat from the bones and put the meat back into the stew.
I do not recommend using chicken breast in this recipe as it will get tough after 1.5 in the oven. Dark meat is best.
You can cook the entire recipe in the same dish (if it's suitable for all heat sources). Alternatively use a large pan to start with and then transfer the mixture into an oven proof dish.
Once the dish is cooked I strongly recommend taking the chicken out, separating the meat from the bone and then putting the meat chunks back in the pot and mixing with the vegetables.
Spices: play around with the spices to create the flavour you want. You could add chilli flakes for more heat or omit some of the spices if you prefer.
Serve with fresh herbs such as parsley, chives or cilantro.
Storing: once cooled, this stew can be refrigerated for up to 4 days.
Freezing: freeze in batches in airtight containers for up to 3 months.