Season chicken with salt and pepper.

In a French oven, heat oil over medium high heat.

Brown chicken in pot, remove and set aside.

In the same pot, melt 1 tbsp of butter.

Saute sausage, onion, garlic, and red pepper for about 3 minutes or until sausage browns and onions are translucent.

Add rice, and stir to coat.

Add wine, and cook stirring until wine evaporates, about 2 minutes.

Return chicken to pot, add can tomatoes, stock, and thyme.

Mix to combine, reduce heat to low.

Cover and allow to cook for 20 minutes or until rice is tender, and liquid evaporated.

Remove from heat, stir in spinach and allow to wilt.

Season with salt and pepper as needed.

Cover and allow to stand for 5 minutes.

Stir in parsley before serving.