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Creamy Spinach-Artichoke Chicken Stew
By Sarah DiGregorio
Creamy Spinach-Artichoke Chicken Stew
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
50 minutes
Read community notes
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.
  • Yield:4 to 6 servings
  • 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
  • ¾ cup white wine
  • 2 to 2¼ pounds boneless, skinless chicken thighs
  • ½ lemon, juiced (about 1½ 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)
  • ½ cup cream cheese (about 4 ounces)
  • ½ cup finely chopped fresh dill
  • 4 to 6 scallions, thinly sliced, for topping
  • Grated Parmesan cheese, for topping
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