A little sweetness comes by way of currants and a slight tang arrives via a restrained splash of white wine vinegar for a delicate balance of flavour that hits the palate at just the right tempo. Then comes a creamy mash to send this cockle-warming chicken dinner right into the comfort zone.
Carefully cut chicken in half horizontally yield 2 thinner pieces. Thinly slice onion. Trim beans. Peel and cut potatoes into 3cm pieces.
Place potato in a saucepan of salted, cold water over high heat and bring to the boil. Cook for 12–15 minutes or until tender. Drain well. Return to pan over low heat and use a potato masher to mash. Add milk, 20ml (1 tablespoon) olive oil, salt and pepper and mix until smooth. Set aside and keep warm. While potatoes are cooking, continue with step 3.
Heat remaining oil in a frypan over medium-high heat. Season chicken with salt and pepper and add to pan. Cook for 4–5 minutes on one side or until golden brown. Turn and cook for a further 1 minute. Remove from pan.
Return frypan to medium-high heat. Add onion with 60ml (¼ cup) water and cook, stirring, for 8–10 minutes or until softened. Add vinegar, capers, currants, stock cube and 250ml (1 cup) water and bring to a simmer.
Reduce heat to medium and simmer for 7–8 minutes or until sauce has reduced slightly. Add beans and chicken, cover with a lid and cook for 2–3 minutes or until beans are tender and chicken is warmed through.
Divide mash between bowls and spoon over chicken, beans and sauce.