Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve, peel and thinly slice the onion. Halve the baby plum tomatoes.

Cut the chicken thighs in half widthways. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat.

Once hot, add the chicken and onion to the pan. Stir-fry until the chicken has browned all over and the onion has softened, 6-8 mins.

Stir in the creme fraiche, chicken stock paste, dried basil, tomatoes, sugar and water for the sauce (see pantry for both amounts). Stir to combine and bring to the boil. 

Once boiling, remove from the heat and cover with foil and bake on the middle shelf until cooked through, 22-25 mins. IMPORTANT: It's cooked when no longer pink in the middle.

Meanwhile, halve the ciabatta.

When the stew has 5 mins remaining, pop the ciabatta halves into the oven to warm through, 2-3 mins.

Once toasted, drizzle with oil and season with salt.

Once the chicken is cooked, remove the stew from the oven. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Using two forks or a spoon, break the chicken apart into smaller pieces.

Stir through the sun-dried tomato paste and cheese. 

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Share the creamy chicken stew between bowls.

Serve the ciabatta alongside for dipping.