https://www.copymethat.com/r/r4s3AifMB/creamy-spinach-artichoke-chicken-stew/
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RknFmag
r4s3AifMB
2024-07-27 09:24:54
Creamy Spinach-Artichoke Chicken Stew
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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
Rating
5
(6,952)
Notes
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.
Creamy Spinach-Artichoke Chicken Stew
Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.
Total Time
50 minutes
Rating
5
(6,952)
Notes
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.
Ingredients
- 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
Steps
Directions at cooking.nytimes.com
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