Creamy Spinach-Artichoke Chicken Stew

This terrific recipe by Sarah DiGregorio was described as “spinach-artichoke dip reimagined as a simple stovetop braise.” I would never have tried it (the idea of stirring in a box of frozen spinach would ruin anything in my opinion) but for the fact it has over 4,000 5 star New York Times ratings. Several commenters said it may be the best thing on the site! Another repeated comment was how much better it was after a day or two in the refrigerator. This truly is more flavorful than you would imagine reading the ingredients, and so open to tinkering with.

I used water-packed artichoke hearts instead of marinated, and served it over rice with a fresh spinach salad; although stirring in fresh spinach at serving time would be nice. Sour cream would work if you don’t have cream cheese on hand. Sautéing the chicken briefly before the onion and then setting it aside would add some flavor to the pan. The full teaspoon of red pepper flakes makes it a bit too spicy perhaps, so you can adjust that to your preference. I ate this for two dinners and 3 lunches and was sorry to see it end.

2 Tbs. 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 broth (or more)

3/4 cup white wine

2 to 2 1/4 pounds boneless, skinless chicken thighs

1/2 lemon, juiced (about 1 1/2 Tbs.)

1 tsp. red-pepper flakes ( perhaps less)

1 (10-ounce) package frozen cut spinach

1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup)

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 ( and add a rind while simmering!)

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.

Pour in the stock and the 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. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.

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.

Add the cream cheese in dollops, stirring to melt in the soup. Add the dill. Using 2 forks, coarsely break or shred the chicken into large chunks. Taste and add salt and pepper. Divide among bowls and garnish with scallions and grated Parmesan and another squirt of lemon if desired. Serves 4 to 6.