If you're a fan of spinach-artichoke dip, you're in for a treat! Imagine enjoying it for dinner, but with a delightful twist — we've added chicken thighs, capers, wine, and creamy boursin cheese to transform it into a hearty stew that's perfect for a chilly evening. Serve it over cooked noodles if you prefer, or pair it with toasted baguette slices for a delectable dipping experience.
Frequently Asked Questions
What is boursin?
Boursin is a smooth and creamy French cow's milk cheese that spreads effortlessly. If you can't find boursin, you can substitute it with garlic-and-herb-flavored cream cheese, fromage blanc, or goat cheese.
What are artichoke hearts?
Artichoke hearts are the tender centers of artichokes. They can be found in fresh artichokes by removing the leaves and fuzzy choke. For this recipe, we use artichoke hearts that are jarred in brine. Avoid using artichoke hearts jarred in oil, as they can make the stew too oily.
Notes from the Kitchen
Don't fret if the stew seems dry when you add the artichokes, spinach, and cooked chicken to the broth. As the stew simmers, the vegetables and chicken will release their juices, creating a luscious texture. Remember to stir the stew occasionally while it simmers to prevent any ingredients from sticking to the bottom of the pot.
Make Ahead
You can prepare the stew up to three days in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stove, stirring frequently.
Ingredients
- 2 pounds boneless skinless chicken thighs, 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 shallots, thinly sliced
- 4 medium garlic cloves, finely chopped
- 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
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (5.2-ounce) package garlic and herb boursin cheese, at room temperature
- 1 1/2 ounce Parmigiano-Reggiano cheese, grated, plus more for garnish
- 1 teaspoon Dijon mustard
- 1/2 to 3/4 cup heavy whipping cream, divided
- Crusty bread, for serving
Directions
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large pot over medium-high heat. Cook the chicken in batches until lightly golden, then transfer to a plate.
- Reduce the heat to medium and add the shallots to the pot. Cook until softened, then add the garlic, capers, and crushed red pepper. Stir in the flour, then add the wine and broth.
- Stir in the artichoke hearts, spinach, reserved chicken, salt, and pepper. Bring to a boil, then cover and simmer for 15-20 minutes.
- Remove from heat and stir in the boursin cheese, Parmigiano-Reggiano, mustard, and cream until melted and creamy. Adjust the consistency with additional cream if desired.
- Garnish with Parmigiano-Reggiano and crushed red pepper, and serve hot with crusty bread.
Enjoy this delicious and hearty stew dip as a comforting dinner option!