Start by placing the chicken thighs into the flavoured baking papers, place onto a baking tray and cook in the oven at 200°C for 15-120 minutes. Meanwhile, fry the onion and garlic with the butter and a drop of olive oil for 4 minutes to soften. Splash in the wine, evaporate and add in the stock and cream and cook gently to thicken. Turn off the heat and season with salt and pepper. Stir in the Parmesan and baby spinach leaves and allow to wilt. Meanwhile, cook the tagliatelle in a pan of salted boiling water, drain and add to the sauce along with a ladle full of the cooking water. Mix together well and serve into 2 deep pasta bowls with the paprika chicken thighs on the side and extra grated Parmesan.