Creamy Spinach-Artichoke Chicken or Soy Curls Stew
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. To make it a vegetarian stew use Soy Curls and vegetable stock.
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 or vegetable stock
¾ cup white wine
2 to 2¼pounds boneless, skinless chicken thighs or 120 grams of Soy Curls
½ lemon, juiced (about 1½ 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
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.
Pour in the stock and wine, and bring to a bubble. Add the chicken thighs or Soy Curls, 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.
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.
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.
Divide the stew among bowls, and top with scallions and Parmesan.
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