In a large enamel casserole dish with a tight-fitting lid, warm oil on medium heat and gently brown chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and set aside.
Add onion, carrots, and celery and fry in oil until just beginning to soften. Add garlic and stir for a further minute, then return chicken pieces to casserole.
Pour in tomatoes and stock and bring to a boil. Pop whole chili and bay leaves into casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper.
Cover and reduce heat to low and simmer for 20 minutes. Stir in cannellini beans, replace lid and cook for a further 20 minutes.
When cooking time is up, stir in chopped parsley and coriander, lemon zest and lemon juice. Serve immediately in warmed flat bowls.