I have been making a variation of this chicken dish for years, it’s a simple supper solution relying on a well stocked kitchen cupboard. The bean mash is delicious just as it is but for a more indulgent serving, stir through 50g of finely grated Parmesan cheese.
Serves 4 
40 mins 2 tbsp olive oil
6–8 chicken thighs
200g pancetta or smoked streaky bacon, sliced
400g tin chopped tomatoes
75ml red wine
2 garlic cloves, finely sliced
1 red onion, sliced
2 sprigs of rosemary
2 sprigs of thyme
2 tsp English mustard powder
Sea salt and ground black pepper
250g brocollini, steamed until tender
For the butter bean mash:
2 x 400g tins butter beans, drained and rinsed
75ml extra virgin olive oil
1 garlic clove
Zest and juice of ½ lemon
A sprig of thyme
Large deep frying pan
