2 × 400 g (13 oz) cans butter beans, rinsed and drained
4 tablespoons garlic-flavoured oil
2 tablespoons roughly chopped flat leaf parsley
salt and pepper
Flatten the chicken thighs and season well with salt and pepper. Heat the oil in a frying pan, add the chicken thighs and cook over a high heat for 5 minutes, turning once, until golden.
Stir the mustard and apple juice or cider into the pan, reduce the heat and simmer for 10 minutes or until the sauce is reduced and slightly thickened.
Meanwhile, heat the butter beans in a pan with the garlic oil and 2 tablespoons water for a few minutes until hot. Mash with a potato masher, season with salt and pepper and stir in the flat leaf parsley. Serve with the chicken and the pan juices.