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Pat dry and season the chicken on both sides
Fry in olive oil, skin side down, with a protein press on top, once crispy, flip and cook the other side for 1 min. Remove from pan
Add in the leeks with a pinch of salt and sauté until soft
Add in the potato and cook for a further 5 min before adding in the garlic and white wine vinegar, cooking for a further 5 min
Add in the butter beans, water, the miso paste and pepper. Stir
Remove about 1 and a half cups of the mixture and let cool
Place the chicken back on top and cook in the oven for 15 min at 160 degrees
Make the gremolata by finely chopping the parsley and grating in the garlic and lemon zest together. Add salt and olive oil, mix
Add the juice of a lemon to cooled mixture then blend until silky smooth to make the purée
Mix the potato skins with olive oil, salt and pepper. Roast in the oven until golden and crisp
Assemble by spooning the purée on the bottom of a plate, add your chicken, butterbeans, potatoes and leeks mixture, then drizzle on the gremolata and finish with the potato skins