Subj : Crockpot Chicken - 09
To   : All
From : Dave Drum
Date : Mon Nov 04 2024 06:28 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Spinach-Artichoke Chicken Stew
Categories: Poultry, Vegetables, Greens, Wine, Cheese
     Yield: 5 servings

     2 tb Unsalted butter
     1 lg Sweet onion; fine chopped
          Salt & black pepper
     3    Celery ribs; chopped
     8 cl Garlic; smashed, chopped
 2 1/4 lb Boned, skinned chicken
          - thighs
     1 c  Chicken stock
   1/2 c  White wine
   1/2    Lemon; juiced (1 1/2 tb)
     1 ts Red-pepper flakes
    10 oz Box frozen cut spinach
    12 oz Jar marinated artichoke
          - hearts; drained
   1/2 c  Cream cheese (4 oz)
   1/2 c  Fine chopped fresh dill
     6    Scallions; thin sliced; for
          - topping
          Grated Parmesan cheese; for
          - topping

 In a large (12") skillet 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 garlic
 and stir until softened and fragrant, adjusting the heat
 as necessary to avoid scorching, about 2 minutes. Scrape
 the mixture into a 6 to 8 quart slow cooker.

 Add the chicken thighs, stock, wine and lemon juice to
 the slow cooker. Season with the red-pepper flakes, 1
 teaspoon salt and a generous amount of black pepper; mix
 well to combine. Cover and cook on low for 4 hours. At
 this point, the dish can hold on the warm setting for
 several hours.

 About 20 minutes before you are ready to eat, add the
 frozen spinach and the artichoke hearts to the slow
 cooker. Cook on low until the spinach is hot and can be
 stirred into the stew. (For spinach that comes frozen in
 a block, this can take 15 to 20 minutes; frozen cut
 spinach in a bag takes less time to defrost and cook.)

 Add the cream cheese and dill, and stir until the cream
 cheese melts.

 Using the back of a spoon, press the chicken against the
 side of the pot to break it up into pieces. Taste and
 add more salt and black pepper, if necessary. Divide the
 stew among bowls and top with scallions and Parmesan.

 By: Sarah DiGregorio

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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