Cut any excess fat or skin from the chicken thighs and season generously with salt and pepper. Preheat the oven to 200°C fan.

Place a large, oven-proof pan onto the stove and add half of the oil. Once hot, lay in the seasoned chicken skin side down and cook for 8-10 minutes until the skin is golden brown. Turn the chicken over and cook for another 5-6 minutes. Remove from the pan and set aside. It won't be cooked through at this stage.

Into the same pan (with the chicken fat and toasty bits that may have come off the chicken during browning) add the slice onions. Add a pinch more salt and cook for 5-6 minutes until soft. Now add the sliced garlic and the halved baby plum tomatoes. Cook until the tomatoes start to collapse. This will take about 4 minutes.

Add the sundried tomato pesto along with the butter beans and most of their stock (if using tinned butter beans, add the water from the tin, plus half a crumbled chicken stock cube) and the sherry vinegar. Stir well and bring to a simmer before adding the chicken back into the pan. Transfer the whole dish to the oven (uncovered) and cook for 15 minutes until the chicken is cooked through and the skin golden.

Remove from the oven, scatter over the roughly chopped parsley. Serve with a peppery rocket salad, dressed with a drizzle more of the sherry vinegar and plenty of grated Italian-style hard cheese.