The Recipe Issue: We have a winner! The BEST, easy, family-friendly chicken stew!

Hello friends~
I hope your 2024 is off to a great start!
This delicious NYTimes recipe was a huge hit. Did I use enough adjectives in the title :)?
The quantities don’t have to be precise, and it’s quick and easy, which makes it even more perfect.Read the comments where readers have shared some of the ways that they revised the recipe, like using leeks instead of celery, and adding a rind of cheese while cooking (which I’ll do next time!).For 6 adults and 2 small kids (age 2 and 5), I used about 12 pieces of chicken, and increased the broth and wine and other ingredients by guesstimate, and what would fit into my Dutch Oven. Everyone loved it, along with our sourdough bread to dunk into the yummy sauce.I thought that there would be leftovers, but we devoured it ALL!

We also had a salad with balsamic dressing, pumpkin seeds, and grapes, hitting all of the notes for a wonderful winter meal.

Creamy Spinach-Artichoke Chicken Stew

sdg spinach artichoke chicken stew master768
NYTimes Chicken, artichoke, and spinach stew.
Total Time 50 minutes

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.


Yield:4 to 6 servings
  • 2 tablespoons unsalted butter
  • 1 large yellow or red onion, finely chopped
  • Kosher salt and black pepper
  • 3 celery stalks, chopped
  • 8garlic cloves, smashed and chopped
  • 2 cups chicken stock
  • ¾ cup white wine
  • 2 to 2¼pounds boneless, skinless chicken thighs
  • ½ lemon, juiced (about 1½ tablespoons)
  • 1 teaspoon red-pepper flakes
  • 1 (10-ounce) package frozen cut spinach
  • 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
  • ½ cup cream cheese (about 4 ounces)
  • ½ cup finely chopped fresh dill
  • 4 to 6 scallions, thinly sliced, for topping
  • Grated Parmesan cheese, for topping


  1. Step 1

    In a large Dutch oven 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 cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.

  2. Step 2

    Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.

  3. Step 3

    Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.

  4. Step 4

    Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.

  5. Step 5

    Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.

  • Step 6 Divide the stew among bowls, and top with scallions and Parmesan.

Love to know if you try the recipe!




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