Step 1

Place the chicken in a bowl. Add the flour and the paprika and season well with salt and pepper. Toss together to coat the chicken.

Step 2

Heat the oil in large, deep frying pan over a high heat. Add the chicken and fry for 3–4 minutes on each side, until browned and crisp. Set aside.

Step 3

Add the onion and pepper to the unwashed pan and fry for 4–5 minutes over a medium heat, until soft (you may need to add a little extra oil). Add the garlic and fry for 30 seconds.

Step 4

Stir in the tomato purée, tomatoes, wine and stock. Bring to the boil then return the chicken to the pan along with any resting juices. Cover, reduce the heat, and simmer for about 30 minutes, until tender.

Step 5

Add the cream and spinach and stir until wilted. Remove from the heat, sprinkle in the Parmesan and serve piping hot.