Tuscan Chicken Stew

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Ingredients

600g / 1.2 lb chicken thighs (, boneless skinless (or breast), cut into large bite size pieces 3 - 4 cm / 1.2 - 1.4" (Note 1))
1 1/2 tsp Italian herb mix ((store bought mix, or see Note 2))
1/2 tsp garlic powder
1/2 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
1/4 tsp black pepper
1 1/2 tbsp olive oil
1 onion (, halved and sliced into 1cm / 0.4" wedges)
3 garlic cloves (, finely minced)
1/2 cup (100 g) sun dried tomatoes (, cut into 0.5cm / 0.2" slices (Note 3))
200g (1 1/4 cups) cherry or grape tomatoes ((1 punnet))
2 x 400g/14oz cans butter beans ((large lima beans), drained - or cannellini, Great Northern or other white beans (Note 4))
1/3 cup Chardonnay or other dry white wine (, substitute chicken stock/broth (Note 5))
1/3 cup plain flour / all-purpose flour ((Note 6 for gluten-free))
3 cups chicken stock / broth (, low sodium)
3/4 cup thickened cream / heavy cream (, or any full fat cream ~35% fat)
1/2 cup parmesan (, finely grated or store bought sandy-type - substitute with cheddar, tasty or other sharp cheese)
100g / 3.5oz baby spinach (, or a few big handfuls torn kale)

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