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

Halve, peel and thinly slice the onion.

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

Once hot, add the onion to the pan and stir-fry until 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. 

Meanwhile, cut the chicken thighs in half widthways. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once boiling, remove the pan from the heat and place the chicken thighs into the sauce. Season with salt and pepper.

Cover with a lid or 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. Stir until wilted and piping hot, 1-2 mins.

Use two forks to shred the chicken into small 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 chicken stew between bowls.

Serve the ciabatta alongside for dipping.

Enjoy!