Creamy Spinach - Artichoke Chicken Stew

Name: How to cook Creamy Spinach - Artichoke Chicken Stew - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 people
Cuisine: Us

Introduce

Chef :

Ricardo

Creamy Spinach - Artichoke Chicken Stew

Food writer Sarah DiGregorio reimagined the ubiquitous spinach-artichoke dip as a creamy chicken stew. It’s wonderful, and it gets better days later.

Ingredient

Food ration :

4 to 6 people

Cooking time :

1 1/2 hours

2 tablespoons

large yellow or red onion, finely chopped

garlic cloves, smashed and chopped

3/4 cup

boneless, skinless chicken thighs, cut in 3 to 5 pieces each

1/2

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

1/2 cup

scallions, thinly sliced, for topping

Cooking instructions

* Step 1

In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt and pepper, 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 wine and bring to a bubble. Add the stock and bring to a boil. Add the chicken thighs, lemon zest, parmesan rind (if used) 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, stirring occasionally.

* Step 4

Remove rind (and enjoy with a slice of good bread). 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. Remove from heat.