MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Spinach-Artichoke Chicken Stew
Categories: Poultry, Vegetables, Greens, Wine, Cheese
Yield: 4 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 of (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 Fresh dill; fine chopped
6 Scallions; thin sliced; for
- topping
Parmesan cheese; grated, 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 qt slow cooker.
Add the chicken thighs, stock, wine, and lemon juice to the slow
cooker. Season with the red-pepper flakes, 1 ts 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
