Place beans in a 3 litre (12 cup) saucepan, cover by 2 cm with cold water plus 250 ml (1 cup) extra. Bring to boil. Remove from stove and allow to stand, covered for 1 hour. Drain, cover with fresh water, bring to boil. Reduce heat and simmer beans until tender, about 50-60 minutes. Drain beans, reserve cooking liquid. Fry bacon in a large pan until browned, about 10 minutes. Drain bacon, reserving fat. Season chicken and dredge in flour, shaking off excess. Heat bacon fat. When hot, add chicken pieces. Cook on both sides, in batches, until golden and crisp, about 15 minutes. Arrange chicken in a heatproof dish. Pour off all but 30 ml (2 tbsp) bacon fat from pan. Return bacon to pan, add onion, celery and garlic and cook for about 5 minutes. Over high heat, add wine and bring to boil, scraping up any brown bits. Pour over chicken, cover and cook for 3 minutes. Add beans, thyme, rosemary, seasoning and 500 ml (2 cups) reserved bean liquid. Stir well and bring to boil. Turn down heat and simmer, covered, for about 15 minutes, or until chicken is cooked through. (Beans may absorb some liquid; add more reserved bean cooking liquor if necessary, so there is plenty of sauce.) Taste and adjust seasoning, if necessary. Place chicken, beans and sauce in a serving dish and sprinkle diced tomato and parsley over.
Serves 6 as a main course