I think this originated with me seeing an NYT recipe posted on Twitter sometime way over a year ago, but it has gone through so many permutations since then that it bears little resemblance to the original recipe, and anyhow, I’ve lost the link. So here we have… a slow-cooked cream-cheesy chicken stew that, depending on how long you slow-cook it, can also end up as a spread or sauce. Up to you!

I just love the ingredients as most of them are “fridge-pantry forage” items, and it’s such a tasty and satisfying and versatile dish. So here we go. It’s not terribly photogenic but it works in many scenarios… I’ve had it over fat pasta noodles, over mash or with roasted potatoes, or even on toast.

Ingredients and instructions below…

INGREDIENTS:

• 2 tbsp butter
• 1 tbsp olive oil
• 2-3 medium sweet onions, finely chopped
• 8 garlic cloves smashed and chopped
• 2 cups chicken stock
• 1 cup dry white wine or dry sherry (fino or amontillado)
• 4 boneless, skinless, chicken thighs, cut into small pieces
• ½-1 lemon, juiced
• 1 teaspoon red pepper flakes
• 1 175 gr package fresh baby spinach leaves, wilted
• 1 340 gram jar artichoke hearts, drained and halved (about 1 heaping cup)
• 250 grams cream cheese
• 1/4 cup finely chopped fresh parsley
• topping options – thinly sliced scallions, fresh chives, grated parmesan, finely chopped toasted marcona almonds

INSTRUCTIONS:

In a medium-sized frying pan over medium-high heat, melt the butter and olive oil and when it starts to bubble add the onion and garlic, and stir it all up. Then lower the heat and cook, stirring regularly, until softened and slightly caramalised, about 15 minutes (best not to take your eyes off it).

Turn up the heat and pour in the wine and once that’s bubbling stir in the stock. Then transfer everything to a med-large pot.

Add the chopped seasoned (salt and black pepper) chicken thighs, lemon juice and red pepper flakes. Mix well to combine all the ingredients and bring to a boil.

Reduce the heat to low and simmer, uncovered, for 20 minutes.
Cover and continue on low heat for 30 minutes (stirring again after 15 minutes).

Add the wilted baby spinach and the artichoke hearts to the pot. Stir and continue cooking uncovered on low heat for another 15 minutes, until the chicken starts to shred.

Turn off the heat and add the cream cheese in dollops, stirring to melt it into the stew. Stir in the parsley. Using two forks, coarsely break or shred the chicken into smaller chunks. Taste and add more salt and pepper if necessary and broth if you desire.

Serve and top with the scallions, fresh chives, parmesan, toasted almonds… any or all of them. Enjoy!

with roasties