Reduce the heat. Add leeks and garlic and cook over a medium low heat to soften. Add fennel seeds, chilli flakes and pour over chicken stock and Wattie’s Chopped Tomatoes in Juice. Add Wattie’s Pinto Beans and stir to mix. Return the chicken to the pan. Bring the sauce to the boil. Reduce heat and continue cooking with the lid off, making sure the sauce is just bubbling, for 30 minutes.