The Dish | Creamy Spinach Artichoke Chicken Stew

When you want something lighter but are in the mood something warm and comforting, this is a new favorite and will appeal to the hearty stew lover. Serve with a green salad and a chunk of warm toasted bread and you have a complete meal (it’s Keto-friendly too). Enjoy!

INGREDIENTS:

  • 2 Tablespoons unsalted butter
  • 1 large yellow onion finely chopped
  • 1 leek chopped
  • Kosher salt and pepper
  • 3 celery stalks chopped
  • 8 garlic cloves smashed and chopped
  • 2 cups chicken stock ( you can add more if you want it more soup-like)
  • ¾ cups white wine
  • 2-2 ¼ pounds boneless, skinless, chicken thighs
  • ½ lemon, juiced (about 1 ½ tablespoons)
  • 1 Teaspoon red pepper flakes
  • 1 (10 oz) package frozen cut spinach
  • 1 (12 oz) jar of marinated artichoke hearts, drained about 1 heaping cup)
  • ½ cup or 4 oz plain cream cheese (or I prefer the chive onion for more punch)
  • ½ cup finely chopped fresh dill
  • 4-6 scallions thinly sliced for topping Grated Parmesan for topping

DIRECTIONS:

  • 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 4 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  • 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.
  • Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  • 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 10-15 minutes.
  • 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 pepper if necessary and broth if you desire.
  • Divide the stew among bowls, and top with the scallions and Parmesan. Enjoy!

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