MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Spinach-Artichoke Chicken Stew
Categories: Poultry, Vegetables, Greens, Wine, Cheese
Yield: 5 servings
2 tb Unsalted butter
1 lg Sweet onion; fine chopped
Salt & black pepper
3 Celery ribs; chopped
8 cl Garlic; smashed, chopped
2 1/4 lb Boned, skinned chicken
- thighs
1 c Chicken stock
1/2 c White wine
1/2 Lemon; juiced (1 1/2 tb)
1 ts Red-pepper flakes
10 oz Box frozen cut spinach
12 oz Jar marinated artichoke
- hearts; drained
1/2 c Cream cheese (4 oz)
1/2 c Fine chopped fresh dill
6 Scallions; thin sliced; for
- topping
Grated Parmesan cheese; for
- topping
In a large (12") skillet 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 garlic
and stir until softened and fragrant, adjusting the heat
as necessary to avoid scorching, about 2 minutes. Scrape
the mixture into a 6 to 8 quart slow cooker.
Add the chicken thighs, stock, wine and lemon juice to
the slow cooker. Season with the red-pepper flakes, 1
teaspoon salt and a generous amount of black pepper; mix
well to combine. Cover and cook on low for 4 hours. At
this point, the dish can hold on the warm setting for
several hours.
About 20 minutes before you are ready to eat, add the
frozen spinach and the artichoke hearts to the slow
cooker. Cook on low until the spinach is hot and can be
stirred into the stew. (For spinach that comes frozen in
a block, this can take 15 to 20 minutes; frozen cut
spinach in a bag takes less time to defrost and cook.)
Add the cream cheese and dill, and stir until the cream
cheese melts.
Using the back of a spoon, press the chicken against the
side of the pot to break it up into pieces. Taste and
add more salt and black pepper, if necessary. Divide the
stew among bowls and top with scallions and Parmesan.
By: Sarah DiGregorio
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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