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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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