CHICKEN SPINACH ARTICHOKE STEW

We made this delicious winter stew last week. A definite keeper in our household!

Ingredients

• 2 tablespoons unsalted butter

• 1 large yellow or red onion, finely chopped

• 3 celery stalks, chopped

• 8 garlic cloves, smashed and chopped

• 2 cups of chicken stock

• ¾ cup white wine (I use cooking wine)

• 2 lbs boneless, skinless chicken thighs

• ½ lemon, juiced

• 1 teaspoon red-pepper flakes

• 1 10-ounce package of frozen chopped spinach

• 1 12-ounce jar of marinated artichoke hearts, drained 

• ½ cup cream cheese (I used whipped cream cheese. It was easier to use)

• ½ cup chopped fresh dill

• 4 - 6 scallions, thinly sliced - for topping

• Grated Parmesan - for topping

Prep

1. Using a Dutch oven or large pot, melt the butter

2. Add the onion, season with some salt, then cook about 5 minutes - until soft and translucent

3. Add the celery and cook until soft - about 5 minutes more. Adjust the heat to avoid scorching the onions

4. Add the garlic. Cook for a minute until fragrant

5. Pour in the chicken stock and wine. Bring to a low boil

6. Add the chicken thighs, lemon juice, and red pepper flakes. 

7. Season with a teaspoon of salt and mix well.  Bring to a full boil.

8. Lower the heat to a low simmer and cook for 20 minutes, uncovered. 

9. Add the frozen spinach and the artichoke hearts. Mix until wilted.

10. Increase the heat slightly then cook for 10 - 15 minutes until the chicken is tender. 

11. Add the cream cheese in tablespoons and mix until melted into the stew.

12. Add the dill. 

13. Tear apart the chicken thighs into bite-size pieces with two forks. It should fall apart easily.

14. Put the stew into bowls then top with the scallions and grated Parmesan.

Enjoy!   

This recipe is from the NY Times.