Instructions
To begin, prepare the ingredients. Finely chop the large onion, red pepper and tomatoes. Crush the garlic cloves and grate the parmesan cheese.
Place the chicken thighs in a bowl. Add the flour and one teaspoon of paprika into the bowl and then season the chicken with salt and pepper.
Add the olive oil to the frying pan and heat on a high heat. Add the chicken thighs and cook for three to four minutes on each side until the chicken skin is browned and crisp. Once cooked, set the chicken aside to rest.
Add the chopped onion and pepper to the unwashed pan along with more olive oil if needed and cook for four to five minutes on medium heat until the vegetables have softened. Then, add in the crushed garlic and cook for 30 seconds.
Next, pour in the wine and chicken stock, then add in the tomato puree and chopped tomatoes. Bring the mixture to a boil and return the chicken to the pan.
Cover the mixture with a lid, reduce the heat to a simmer and cook for 30 minutes until the vegetables are tender and the chicken is cooked through.
Once the time is up add the cream and spinach to the pan and give it a good mix through. Cook for a couple more minutes until the spinach has wilted.
Sprinkle the parmesan cheese on top and your delicious chicken bake is now ready to serve.
