Creamy Spinach-Artichoke Chicken Stew

Even though I am serving only one person, I made this exactly according to the recipe, only using fresh spinach instead of frozen. I found that the dill overwhelmed the dish, and I couldn't taste the vegetables, although the chicken flavor came through reasonably well. Fast forward two days, after all those leftovers had sat in the fridge. The dill had mellowed and the chicken, spinach, and artichoke flavors had married beautifully. This is a keeper, but make it a couple of days early.

I modified this partly out of necessity to use up some ingredients i had on hand and it turned out fantastic: Frozen artichoke hearts not jarred Fresh spinach not frozen Burrata not cream cheese (1.5 cups) Fresh Basil not Dill Bone broth not stock Slightly more white wine A dash of red pepper flakes Everyone loved it :)

Next time I will add a Parmesan rind to the stew. Could use the background flavor.

If I saw the word "stalk," I would know what she was talking about (and so would just about everyone else, imo). As you noted, this is commonly used in many recipes so why make a big deal out of it?

Hello fellow cooks. What are you doing right? Actually, it doesn't matter, stop whatever you are doing and make this soup! I would like to argue that this soup is the BEST recipe on this website!! I followed the directions exactly and it is beyond words good!! Please do yourself a favor and make this soon. You won't regret it.

Made the stovetop version and my family loved it! I only had canned artichokes so I marinated my canned artichokes in a little olive oil, lemon juice, oregano, basil and fresh pepper while I prepared the stew. Added most of the dill as a garnish since not everyone in my house loves dill, but otherwise followed the recipe. Very good and easy! Will make it again!

I have made this now 3 times. Good with both marinated and water packed artichokes. The only suggestion I have is to brown the chicken thighs to render some of the fat and add that extra layer of flavor the fond provides. No left overs x 3, a keeper!

I used leeks instead of celery, sour cream instead of cream cheese, half the amount of chicken and I added a big head of broccoli. Heaven

Surely she meant 3 ribs of celery and not 3 stalks! 3 stalks would have filled up the entire pot. This is a common error seen in many of today’s recipes. A stalk and a rib are NOT the same thing.

So after reading all these comments, I substituted the butter for crisco, used pork chops instead of chicken thighs, added apple cider vinegar to the stock, and substituted canned beets and sweet pickles because I was out of artichokes and I'm going to give this recipe 1 star because my kids hated it. JUST KIDDING. I made it exactly as written and it was delicious! Adding it into the regular rotation.

made the stovetop version last night. Used creme fraiche instead of cream cheese, a little less dill. Added in frozen peas and small red potatoes. It was quite good and comfort food for a cold Sunday night.

Can I use frozen kale I bought during the Covid apocalypse shopping? I'm going to say yes I can

I made this as written and served over rice. Everyone liked it, however it tasted way, way better two days later (which was an unanimous opinion).

This recipe is not only super delicious and a big hit in our house, but it hits all the high notes of a good recipe (in my opinion). Each stage allows a little time to tidy up any used dishes/tools and prep a few steps ahead for the next stage, without feeling completely overwhelming. By the time you're done, everything should be all put away and you just need to deal with the dutch oven. Well done NYT.

We loved this. It’s full of flavor. I used sour cream instead of cream cheese, fresh spinach added 5 minutes before the end and homemade bone broth I used chicken from a roast chicken we made the night before. We will definitely make this again.