Dip - Creamy Spinach, Artichoke & Chicken Stew

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2 pounds boneless skinless chicken thighs, fat untrimmed, sliced into ½-inch-thick strips

2 teaspoons kosher salt, divided, plus more to taste

1 teaspoon black pepper, divided

2 to 3 tablespoons olive oil, divided

2 large (3 ounces each) shallots, thinly sliced (about 1 ¼ cups)

4 medium (½ ounce total) garlic cloves, finely chopped (about 1 tablespoon)

1 tablespoon nonpareil capers, chopped

½ teaspoon crushed red pepper, plus more for garnish

3 tablespoons all-purpose flour

1 cup dry white wine

1 ¾ cups chicken broth

2 (12-ounce) jars quartered artichoke hearts, drained (about 2 ¼ cups)

1 (10-ounce) package frozen chopped spinach, thawed and drained (about ¾ cup)

1 (5.2-ounce) package garlic and herb boursin cheese, at room temperature

1 ½ ounce Parmigiano-Reggiano cheese, grated (about ⅓ cup), plus more for garnish

1 teaspoon Dijon mustard

½ to ¾ cup heavy whipping cream, divided

Crusty bread, for serving

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