Subj : Crockpot Chicken - 09
To   : All
From : Dave Drum
Date : Mon Nov 04 2024 18:34:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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