Place the chicken thighs into a bowl.

Sprinkle the flour and half of the paprika over them, and season generously with salt and freshly ground black pepper.

Give everything a good toss to ensure the chicken is coated evenly.

Heat up the oil in a large deep frying pan over high heat.

Add the coated chicken thighs and let them sizzle for 3-4 minutes on each side.

Watch as they turn a beautiful brown and become delightfully crisp.

Once done, transfer the chicken to a plate, setting them aside for a moment.

Add the onion and pepper without washing the pan.

Cook them over medium heat for around 4-5 minutes, or until they turn tender. If needed, you can add a touch more oil. The aroma will soon fill your kitchen.

Toss in the garlic and let it infuse its wonderful flavor for just 30 seconds. Time to bring the pan's contents to life!

Stir in the purée, tomatoes, wine, and stock. Allow the mixture to bubble up into a flavorful blend.

Reintroduce the chicken along with any of its resting juices, then cover up the pan.

Lower the heat and let everything simmer away for roughly 30 minutes, until the chicken turns tender and succulent.

Pour in the cream and sprinkle in the spinach to add a touch of richness. Give it all a gentle stir as the spinach gracefully wilts into the mixture. Your kitchen will be filled with enticing aromas at this point.

Take the pan off the heat when everything is perfectly combined,

Shower the dish with cheese as a finishing touch, letting it melt and merge into the dish's heartwarming goodness.

Serve this piping-hot, flavor-packed delight. Your taste buds are in for a treat as they explore the layers of taste and texture in each mouthful.

Enjoy this hearty dish that you've masterfully brought to life!