Creamy Spinach-Artichoke Chicken Stew

cooking.nytimes.com

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.

2 tablespoons unsalted butter

1 large yellow or red onion, finely chopped

Kosher salt and black pepper

3 celery ribs, 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 (or fresh)

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

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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