Start by bringing a deep pan/pot with olive oil to a medium heat. Place the chicken thighs in the pot to brown. Cook for a few minutes on each side, until there is a light crust.

Remove the chicken from the pot and set aside. Use the chicken stock to deglaze the fond left from the chicken. Be sure to get all the flavour off the bottom!

Now is the time to mix in all the seasonings. Add these to the pot, and mix with the stock. Let the seasonings simmer for a couple minutes until they deepen in colour.

Crush the fresh garlic into the pot, mix for a minute or so.

Pour the cream into the seasonings and garlic. Stir until everything is combined.

Add the parmesan cheese into the sauce, also stir this. Pop a lid onto the pot, and lower the temperature.

Return the chicken to the pot. Leave the sauce to simmer for about 10 minutes, so that it has time to thicken slightly while the cheese melts.

After 10 minutes, add washed spinach leaves to the pot. Mix to ensure the spinach is coated in the cheesy, garlicky sauce.

Place the lid back onto the pot, and let simmer for a further 5 minutes. This allows the spinach to wilt, without becoming mushy.

Serve!