chicken stew

​Mother’s Day is Sunday and if you still don’t know what to serve, may I suggest Creamy Spinach-Artichoke Chicken Stew. I made this the other evening and it was delicious; my husband has already asked me to make it again. The recipe is by Sarah DiGregorio from the New York Times/ Here to Help column which appeared on April 28th, 2023.
 
For the recipe you’ll need unsalted butter, yellow or red onion, kosher salt, black pepper, celery, garlic cloves, chicken stock, white wine, boneless skinless chicken thighs, lemon juice, red pepper flakes, frozen cut spinach, marinated artichoke hearts, cream cheese, fresh dill, scallions and grated Parmesan cheese.

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I substituted boneless, skinless chicken breasts in this recipe and it worked out fine. I used an instant read thermometer to make sure I didn’t overcook them. I checked the temperature in step three as the dish had to simmer on low heat for 20 minutes.
 
The recipe begins by sautéing the onion and celery. Next, the pan is deglazed with wine and stock. The chicken is added along with lemon juice, red pepper flakes and seasoned with salt and pepper. All of this is simmered on low heat for 20 minutes.
 
The frozen spinach and chopped artichoke hearts are added to the pot and cooked until the spinach is wilted into the mixture. The stew is then cooked until the flavors have meld together and the chicken is cooked.
 
Lastly, dollops of cream are stirred in; the dill is added. While in the pan, coarsely shred or break the chicken into large chunks. I find the two-fork method the best and has you pull the chicken from the side, it shreds easier. Adjust for seasoning, adding salt and pepper if necessary. Serve in bowls and top with chopped scallions and Parmesan cheese.
 
What a wonderful meal! My husband prefer stir-fries and stews such as this. The layers of flavor were delightful. You had a hint of heat from the red pepper, a creaminess from the cream cheese and a sauce with the right consistency. Overall, this is a perfect one pot meal. ​

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Creamy Spinach-Artichoke Chicken Stew
By Sarah DiGregorio
The New York Times/”Here to Help” column
April 28, 2023
 
Time: 50 Minutes
Yield: 4 to 6 Servings
 
2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt (such as Diamond Crystal) and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 cups chicken stock¾ cup white wine
2 to 2-1/4 pounds boneless, skinless chicken thighs
½ lemon, juiced, about 1-1/2 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 (4 ounces)
½ cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

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.
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.
3. Reduce the heat to maintain a low simmer and simmer, uncovered for 20 minutes.
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.
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.
6. Divide the stew among bowls, and top with scallions and Parmesan.

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