CHICKEN WITH OLIVES, CHORIZO AND BUTTER BEANS

2 tbsp olive oil • 2 tbsp red wine vinegar • 4 cloves garlic, crushed • 1 tbsp clear honey • 3 sprigs fresh oregano • 350g can Fragata Stoneless Manzanilla Olives Filled with Chorizo, drained • 8 dried apricots, sliced • 8 chicken thighs, trimmed of excess skin • 100ml white wine • 400g can butter beans, rinsed and drained