Lightly coat the chicken pieces in olive oil and season well with salt and pepper.

Place the chicken pieces skin-side down in a large 30cm casserole or skillet. Bring to medium heat and allow the skin to brown. The chicken will be ready to turn when the skin is sufficiently browned otherwise it will stick. Brown the other side and then set the pieces aside.

Add the butter to the pan and fry the onions for about 3 minutes until starting to soften. Add the red pepper and thyme and continue to cook for a further 2 minutes. Add the garlic and cook for about a minute or so. Sprinkle over. The flour and toss with the vegetables to thicken to a paste (about a minute). Add the wine and allow that to bubble for about 2 minutes until most of the liquid has evapourated, then add the stock. Cook for about 2 – 3 minutes further. Add the sugar and the cream and cook for another minute or so.

Put the chicken pieces back into the sauce and allow to bubble on the stovetop either with a lid on or off over low heat for 25 minutes.

Remove the chicken pieces and set them aside on a plate or tray. Add the spinach to the sauce and stir s that it wilts completely into the sauce. Putting a lid on helps with this. Once the spinach is totally wilted in, add the chicken pieces back in and warm through over low heat for a few minutes.