Season chicken, sear. Sauté onion and garlic. Deglaze with wine, stir in flour, then stock. Add beans and sun dried tomato, simmer 7 minutes. Add cream, parmesan and cherry tomatoes, simmer 8 minutes. Stir in spinach, serve!

Season and sear chicken - Sprinkle chicken with the seasoning and toss to coat. Heat the oil on high in a 30 cm / 12" non stick pan until very hot. (Note 7 re: cooking vessel) Add the chicken, spread it out, then leave it for 30 seconds or so until golden. Then start stirring, leaving it for 20 seconds every now and then to get colour on the pieces, until most of the pieces are light golden.

Sauté onion - Lower heat to medium high. Add onion and garlic then cook for around 2 minutes until the onion is wilted.

Deglaze and add flour - Turn the heat back up to high. Add the wine and let it simmer for 1 - 2 minutes until reduced by half. Add flour and stir until it is mixed in.

Make sauce - Slow pour in a third of the stock, mixing as you go. The flour will make the liquid turn into a thick sauce quite quickly. Then add the rest of the stock, beans and sun dried tomato, and stir well.

First simmer 7 minutes - Bring to a simmer. Lower heat to medium or medium high so it's simmering, not too rapidly. Simmer 7 minutes, stirring every now and then.

Second simmer 8 minutes - Add cherry tomatoes, cream and parmesan. Mix and simmer for 8 minutes. The sauce should be reduced and thicken into a gravy consistency.

Wilt spinach - Stir spinach in to make it wile (~ 30 seconds). Ladle into bowls, garnish with extra parmesan and chilli flakes if desired. Serve with warm crusty bread for dunking!