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Fry the chicken breasts skin side down in a little oil until golden and remove from the pan.
Add the leeks to the pan and soften, add the garlic and a couple of minutes later the butter beans, miso and 300ml stock.
Stir well and nestle the chicken back in with the skin poking out. Simmer for about 6-8 mins until the chicken is cooked through and the sauce has thickened a bit.
Rest the breast for a couple of minutes and slice.
For the salsa verde finely dice the parsley and capers, grate the garlic and mix together with the vinegar, lemon juice, a pinch of salt and enough olive oil so it pours off a spoon.
Serve the beans in a shallow bowl, top with the chicken and drizzle over the salsa verde.