1. Using a flame-proof casserole dish, gently sauté the onion and garlic until soft. Add the chunks of chicken, tossing in the pan until lightly browned.
2. Stir in the mushrooms and spinach followed by the cream and seasoning. Bring to a simmer, cover and place into the preheated oven: cook for 20 minutes with the lid on, remove the lid, stir then cook for a further 10 minutes, uncovered. Serve piping hot with rice.
Hint: If you don't have fresh baby spinach to hand use frozen, but defrost first.