Posted on by Cary Gersh

Chicken Artichoke Spinach Stew

Creamy Spinach-Artichoke Chicken Stew
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 2 tablespoons unsalted butter
  2. 1 large yellow or red onion, finely chopped
  3. Kosher salt and black pepper
  4. 3 celery stalks, chopped
  5. 8 garlic cloves, smashed and chopped
  6. 2 cups chicken stock
  7. ¾ cup white wine
  8. 2 to 2¼pounds boneless, skinless chicken thighs
  9. ½ lemon, juiced (about 1½ tablespoons)
  10. 1teaspoon red-pepper flakes
  11. 1 (10-ounce) package frozen cut spinach
  12. 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  13. 1 lb mushrooms (NOT PART OF ORIGINAL RECIPE)
  14. ½ cup cream cheese (about 4 ounces)
  15. ½ cup finely chopped fresh dill
  16. 4 to 6 scallions, thinly sliced, for topping
  17. Grated Parmesan cheese, for topping
Instructions
  1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  6. Divide the stew among bowls, and top with scallions and Parmesan.
Notes
  1. Good served over orzo, cous-cous, rice or pasta
Adapted from NYT Cooking
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from NYT Cooking
NoMayo https://nomayo.us/