Spinach Artichoke Chicken Stew
Spinach artichoke chicken stew made with tender chicken thighs, spinach, artichokes, and lemon in a lightly thickened broth.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 tbsp olive oil or avocado oil
- 1 large onion, chopped (about 1 1/2 cups)
- 3 celery ribs, chopped (about 1 1/2 cups)
- 4 large garlic cloves, minced
- 2½ cups chicken stock, divided
- ¼ cup freshly squeezed lemon juice, from 1 lemon
- 2 tbsp arrowroot powder
- 9 oz fresh spinach
- 2 cups prepared artichoke hearts
- Fresh parsley, for garnish
- Scallion greens, chopped, for garnish
- Kosher salt
Instructions
- Pat the chicken thighs dry and season generously with kosher salt. Coat the bottom of a stock pot or Dutch oven with olive oil and warm over medium-high heat. Brown the chicken thighs, in batches if needed, and remove to a plate.
- Turn the heat down to medium. Add the onion, celery and a generous pinch of salt. Sweat, stirring occasionally, until softened and the onions are translucent, about five minutes. Stir in the garlic and cook until the garlic becomes fragrant, another minute more.
- Pour in two cups of the chicken stock and all of the lemon juice, scraping up the fond on the bottom of the pot.
- Add the chicken back to the pot and bring to a simmer. Reduce the heat to low and cover, venting slightly. Simmer gently for 15 to 20 minutes.
- Whisk the arrowroot into the remaining half-cup of cold chicken stock to make a slurry. Set aside.
- Uncover the stew and pull apart the chicken thighs into large pieces. If the chicken does not pull apart easily, simmer for another five to ten minutes, then try again. Season the stew broth to taste.
- Stir the arrowroot slurry into the stew. Once the arrowroot is added, maintain a temperature no higher than a low simmer.
- Stir in the spinach and artichokes with a pinch of salt. Simmer for another five to ten minutes. Adjust the seasoning to taste.
- Serve bowls of the stew topped with a drizzle of olive oil, fresh parsley and scallion greens for garnish.