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Method

1. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of oil in a large, ovenproof frying pan over a medium-high heat. Add the chicken thighs and fry until golden brown, about 4–5 minutes.

2. Use tongs to turn the chicken and continue to cook on the other side for a further 4–5 minutes depending on the thickness. Once the chicken is golden and cooked through, transfer to a bowl.

3. Pour the wine into the pan to deglaze, making sure to scrape the pan clean with a wooden spoon – this is where all the flavour is. After 2 minutes, pour the wine into the bowl with the chicken.

4. In the same pan, heat the remaining tablespoon of oil. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and chopped thyme along with a pinch of salt and fry for a further minute.

5. Use scissors to cut the cooked chicken into chunks, then return the meat to the pan along with the wine and any resting juices. Stir through the crème fraiche, lemon zest and juice. Season with salt and pepper and stir through the honey.

6. Allow the sauce to gently simmer for 2 minutes before adding the spinach. Allow the spinach to wilt then add the gnocchi and stir everything together thoroughly.

7. Sprinkle the Cheddar over the gnocchi. Transfer the pan to the oven and bake for 20–25 minutes until the cheese is golden and crispy and the gnocchi is tender.

8. Remove from the oven and allow to sit for 5 minutes. Sprinkle with the parsley and a crack of black pepper. Best served alongside green beans and crusty bread for dipping.