Persian Chicken Tagine

low fat cooking spray
4 chicken breasts(cut in chunks)
1 medium onion,chopped
4 garlic cloves,crushed
1 stick celery,chopped finely
2 medium carrots, chopped finely
1 tbs plain flour
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground tumeric
150ml(5 fl oz) white wine
600 ml(1 pint) chicken stock
2x400g cans cannelli beans
bunch of fresh coriander, chopped
salt and freshly ground black pepper

Heat a casserole or large heavy-based saucepan on the hob and spray with low fat cooking spray. Add the chicken, season and brown, then remove. Add the onion, garlic, celery and carrots to the pan and cook for 10 minutes, until softened, stirring occasionally.
Mix the flour with the spices and stir in, cooking for 2 minutes. Return the chicken to the pan, pour the wine and stock over, season, cover and cook on a low heat for 45 minutes.
Add the canneli beans and cook for a further 5 minutes, then sprinkle the coriander over and serve. Serve with rice