Creamy Spinach-Artichoke Chicken Stew
Published Jan. 13, 2021
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
435 calories; 23 grams fat; 8 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 39 grams protein; 1069 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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 :)
Next time I will add a Parmesan rind to the stew. Could use the background flavor.
As others have called out, a parmesan rind makes all the difference. I use a bit more liquid (unsalted bone broth with the dry white wine and lemon juice) as I like a brothy soup. Lots and lots of fresh baby spinach. Supremely flavorful and definitely better on day 2!
YUMMY! A delicious combination!
I've made this twice now and it is so delicious. Both times I did have to add additional water or broth during/after cooking. The second time I realized I normally eat spinach artichoke dip with tortilla chips, so I crumbled some chips in towards the end. This gave it a bit of a "chicken tortilla soup" effect, which was a fantastic addition!