Ingredients

• 4-6 x Chicken thighs, boned, skin on

• Olive oil

• Plain flour

• 30g Butter - unsalted

• 1 x Medium onion - diced

• 4 x Teaspoons Spicy chicken natural seasoning.

• 3 x Cloves garlic - finely diced

• 1/2 x Cup dry white wine

• 2 x Cups rich chicken stock - home made style is best. See note

• 1 x Cup double cream or creme fraiche

• 2 x Teaspoons sherry vinegar or balsamic vinegar

• 2 x Hand bunches baby spinach leaves - loosely torn

• 2 x Teaspoons Dijon mustard

• 2 x Tablespoons pecorino romano grated cheese

Preparation

Pat dry the chicken thighs and lightly cover with flour then carefully rub in the chicken seasoning to both sides. Then add the butter and olive oil to a meduim hot pan and fully brown the chicken on all sides then set aside

In the same pan add a little more olive oil and cook down the onions and garlic until soft and caramelised then add the tomato paste and allow to sit in the pan for a few minutes to remove bitterness then add the white wine to deglaze the pan and stir again to blend all the nice browned bits together.

Next, add the stock and creme fraiche/double cream, stir again then add the Dijon mustard and stir well to combine. Bring the pan back to a simmer and allow to reduce and thicken a little. Then add the sherry vinegar and spinach leaves and stir as the leaves wilt into the sauce.

At this point return the chicken to the pan, cover with the sauce and with the pan at a simmer, cook the chicken for around 20 minutes until just firm. During this time you will see the sauce slightly reduce.

To serve, sprinkle with the freshly grated Pecorino Romano cheese. Perfect.

Important: (1) To order the Natural Chicken Seasoning click:SPICES

(2) For best flavour use only best home made style rich chicken stock. Avoid the cardboard, salt laden stocks from some supermarkets.

Comments: The Sherry Vinegar plays an important role in this recipe. You may wish to add another teaspoon to your taste. Always taste to test.