Creamy Spinach-Artichoke Chicken Stew

Name: Creamy Spinach-Artichoke Chicken Stew
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 1 large yellow or red onion, finely chopped; Kosher salt and black pepper; 3 celery stalks, chopped; 8 garlic cloves, smashed and chopped; 2 cups chicken stock; 3/4 cup white wine; 2 to 2 1/4 pounds boneless, skinless chicken thighs; 1/2 lemon, juiced (about 1 1/2 tablespoons); 1 teaspoon red-pepper flakes; 1 (10-ounce) package frozen cut spinach; 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts); 1/2 cup cream cheese (about 4 ounces); 1/2 cup finely chopped fresh dill; 4 to 6 scallions, thinly sliced, for topping; Grated Parmesan cheese, for topping

By Sarah DiGregorio

Published Jan. 13, 2021

Creamy Spinach-Artichoke Chicken Stew — Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

Total Time: 50 minutes
Rating: 5(9,321)
Comments: Read comments

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

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Ingredients

Yield:4 to 6 servings

2tablespoons unsalted butter
1large yellow or red onion, finely chopped
Kosher salt and black pepper
3celery stalks, chopped
8garlic cloves, smashed and chopped
2cups chicken stock
¾cup white wine
2 to 2¼pounds boneless, skinless chicken thighs
½lemon, juiced (about 1½ tablespoons)
1teaspoon red-pepper flakes
1(10-ounce) package frozen cut spinach
1(12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
½cup cream cheese (about 4 ounces)
½cup finely chopped fresh dill
4 to 6scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 3
Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
Step 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.
Step 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.
Step 6
Divide the stew among bowls, and top with scallions and Parmesan.

Ratings

5 out of 5

9,321 user ratings

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Comments

Frances G4 years ago

Even though I am serving only one person, I made this exactly according to the recipe, only using fresh spinach instead of frozen. I found that the dill overwhelmed the dish, and I couldn't taste the vegetables, although the chicken flavor came through reasonably well. Fast forward two days, after all those leftovers had sat in the fridge. The dill had mellowed and the chicken, spinach, and artichoke flavors had married beautifully. This is a keeper, but make it a couple of days early.

Panthagos4 years ago

I modified this partly out of necessity to use up some ingredients i had on hand and it turned out fantastic: Frozen artichoke hearts not jarred Fresh spinach not frozen Burrata not cream cheese (1.5 cups) Fresh Basil not Dill Bone broth not stock Slightly more white wine A dash of red pepper flakes Everyone loved it :)

Diana4 years ago

Next time I will add a Parmesan rind to the stew. Could use the background flavor.

Rebecca3 days ago

I always make a recipe exactly as directied the first time and this was delicious! Only thing I would change is make a double batch!

Lauren2 weeks ago

Really loved this! I used nonfat Greek yogurt in place of the cream cheese because health. It (obviously) broke, but still tasted wonderful. Next time I'd try with a full fat yogurt or skyr and mix in some cooked farro or barley to make it more substantial

Lavi2 weeks ago

Amazing recipe! I skipped the dill. I did just tad bit less red pepper flakes and it still had enough kick (do even less if you can't tolerate spice). I used chicken breast instead and cooked partially covered to avoid drying it. Definitely recommend frozen spinach over fresh because its very finely chopped already. Serve with pita bread! Definitely a future staple recipe.

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