Tuscan Chicken Stew

Method

1. 1

   Step 1: Sprinkle the chicken with the Italian herb mix, garlic powder, salt and pepper, then toss to coat. Heat the oil over high heat in a 30 cm / 12-inch nonstick pan until very hot. Add the chicken and spread it out. Leave it for about 30 seconds until golden, then stir, pausing every so often to let the pieces brown, until most are light golden.

2. 2

   Step 2: Lower the heat to medium-high. Add the onion and garlic and cook for about 2 minutes, until the onion is wilted.

3. 3

   Step 3: Turn the heat back up to high. Add the wine and simmer for 1 to 2 minutes, until reduced by half. Add the flour and stir until combined.

4. 4

   Step 4: Slowly pour in one-third of the stock, mixing as you go, until the flour thickens it into a sauce. Add the remaining stock, beans and sun-dried tomatoes, then stir well.

5. 5

   Step 5: Bring the stew to a simmer. Lower the heat to medium or medium-high so it bubbles gently, then simmer for 7 minutes, stirring occasionally.

6. 6

   Step 6: Add the cherry tomatoes, cream and Parmesan. Stir and simmer for 8 minutes, until the sauce has reduced and thickened to a gravy consistency.

7. 7

   Step 7: Stir in the spinach until wilted, about 30 seconds. Ladle into bowls and garnish with extra Parmesan and chili flakes, if desired. Serve with warm crusty bread for dunking.