This hearty and flavorsome dish combines tender chunks of chicken with the rich creaminess of spinach and artichoke, creating a harmonious blend that tantalizes the taste buds and warms the soul. Substitute olive oil for butter, and use light cream cheese. Don’t forget a good Parmesan for topping.
What is great about Creamy Spinach-Artichoke Chicken Stew?
The combination of creamy sauces, such as Alfredo or a cheesy spinach-artichoke base, creates a luxurious and velvety texture. This richness adds depth to the dish and makes it feel indulgent.
Spinach and artichokes add a unique and savory flavor profile to the stew. The spinach brings a fresh and earthy taste, while the artichokes contribute a mild tanginess and a slight nutty flavor. Together, they enhance the overall taste of the stew.
The chicken in the stew provides a hearty and protein-packed element. It is usually cooked until tender, allowing it to absorb the flavors of the creamy sauce and vegetables.
Spinach is a nutrient-dense leafy green, rich in vitamins and minerals like iron, vitamin K, and folate. Artichokes are a good source of dietary fiber and antioxidants. Combined with lean chicken, this stew can be a relatively healthy and balanced meal.
Tips
Use boneless, skinless chicken breasts or thighs for the stew. They cook faster and are easier to shred or cut into bite-sized pieces.
For extra flavor, consider searing the chicken pieces in a hot skillet with a little oil before adding them to the stew. This step helps to develop a nice crust on the chicken and enhances its taste.
Before adding the creamy sauce, sauté onions and garlic in the same pot. This step builds a flavor foundation for the stew.
If you're making a homemade sauce, consider using a blend of cheeses like cream cheese, Parmesan, and mozzarella for a well-rounded, creamy flavor.
Creamy Spinach-Artichoke Chicken Stew
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 4 Servings
Ingredients:
2 tablespoons 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 stock
¾ cup white wine
2 to 2 ¼ 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 (about 4 ounces)
½ cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping
Directions:
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.
Serve & Enjoy your Creamy Spinach-Artichoke Chicken Stew!
Suggested Pairing
A medium to full-bodied Chardonnay with notes of tropical fruits, butter, and oak can be a great match. It can complement the creaminess of the dish and add a touch of richness.
If you prefer a white wine with a lighter profile, a crisp and refreshing Pinot Grigio can work well. Its acidity can cut through the richness of the cream cheese and add a vibrant contrast to the dish.
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