Tuscan Chicken, Spinach & Artichoke Stew

1. Melt Butter and Cook Onion

Melt the butter in a large Dutch oven over medium-high heat. Add the finely chopped onion and a pinch of kosher salt, cooking until the onion becomes translucent, about 5 minutes.

2. Cook Celery and Garlic

Add the chopped celery and cook for another 5 minutes. Stir in the smashed and chopped garlic, allowing it to become fragrant, which should take about a minute.

3. Add Liquids and Chicken

Pour in the chicken stock and white wine, then bring the mixture to a gentle bubble. Add the boneless, skinless chicken thighs, lemon juice, red-pepper flakes, and season with salt and black pepper.

4. Simmer

Once it’s bubbling, reduce the heat and let the stew simmer for about 20 minutes.

5. Add Spinach and Artichokes

After 20 minutes, add the frozen cut spinach and the drained marinated artichoke hearts. Increase the heat slightly to help the spinach defrost and wilt into the stew, which should take just a few minutes.

6. Simmer Again

Reduce the heat again and let the stew simmer for another 10 to 15 minutes.

7. Incorporate Cream Cheese

Dollop the cream cheese into the stew, stirring until it melts and incorporates smoothly.

8. Add Dill and Shred Chicken

Add the finely chopped fresh dill, then use two forks to shred the chicken directly in the pot.

9. Adjust Seasoning

Taste the stew and adjust the seasoning with more salt and pepper if necessary.

10. Serve

Finally, divide the stew among bowls and top with thinly sliced scallions and grated Parmesan cheese.