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Make Dip For Dinner Acceptable With This Creamy Spinach, Artichoke, And Chicken Stew

Ingredients

• 2 pounds boneless skinless chicken thighs, fat untrimmed, sliced into 1/2-inch-thick strips
• 2 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper, divided
• 2 to 3 tablespoons olive oil, divided
• 2 large (3 ounces each) shallots, thinly sliced (about 1 1/4 cups)
• 4 medium (1/2 ounce total) garlic cloves, finely chopped (about 1 tablespoon)
• 1 tablespoon nonpareil capers, chopped
• 1/2 teaspoon crushed red pepper, plus more for garnish
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 3/4 cups chicken broth
• 2 (12-ounce) jars quartered artichoke hearts, drained (about 2 1/4 cups)
• 1 (10-ounce) package frozen chopped spinach, thawed and drained (about 3/4 cup)
• 1 (5.2-ounce) package garlic and herb boursin cheese, at room temperature
• 1 1/2 ounce Parmigiano-Reggiano cheese, grated (about 1/3 cup), plus more for garnish
• 1 teaspoon Dijon mustard
• 1/2 to 3/4 cup heavy whipping cream, divided
• Crusty bread, for serving

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