Frequently asked questions

What is boursin?

Boursin is a soft, creamy, spreadable French cow’s milk cheese. If you are unable to source boursin, you can swap in garlic-and-herb-flavored cream cheese, fromage blanc, or goat cheese.

What are artichoke hearts?

Artichoke hearts are the meaty centers of artichokes. The hearts are accessible in fresh artichokes after peeling off the leaves and cutting away the fuzzy choke. For this recipe, we use artichoke hearts jarred in brine, but you can also use frozen and thawed artichoke hearts. Don’t use artichoke hearts that have been jarred in oil in this recipe; they will make it too oily.

Notes from the Food & Wine Test Kitchen

Don’t worry if the mixture seems a bit dry when you stir the artichokes, spinach, and cooked chicken thighs into the broth. The vegetables and chicken release liquid as they continue cooking. Just uncover the pot to stir everything a couple times while the stew simmers — this will prevent any ingredients from sticking on the bottom.

Make ahead

The stew can be made up to three days in advance. Store it in an airtight container in the refrigerator and reheat it on the stove over gentle heat, stirring often.

Ingredients

2 pounds boneless skinless chicken thighs, fat untrimmed, sliced into 1/2-inch-thick strips
2 teaspoons kosher salt, divided, plus more to taste
1 teaspoon black pepper, divided
2 to 3 tablespoons olive oil, divided
2 large (3 ounces each) shallots, thinly sliced (about 1 1/4 cups)
4 medium (1/2 ounce total) garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon nonpareil capers, chopped
1/2 teaspoon crushed red pepper, plus more for garnish
3 tablespoons all-purpose flour
1 cup dry white wine
1 3/4 cups chicken broth
2 (12-ounce) jars quartered artichoke hearts, drained (about 2 1/4 cups)
1 (10-ounce) package frozen chopped spinach, thawed and drained (about 3/4 cup)
1 (5.2-ounce) package garlic and herb boursin cheese, at room temperature
1 1/2 ounce Parmigiano-Reggiano cheese, grated (about 1/3 cup), plus more for garnish
1 teaspoon Dijon mustard
1/2 to 3/4 cup heavy whipping cream, divided
Crusty bread, for serving

Directions

Sprinkle chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Working in 2 to 3 batches, add chicken and cook, turning occasionally, until lightly golden but not yet cooked through, 4 to 6 minutes total. Transfer chicken to a plate; repeat with remaining chicken, adding remaining 1 tablespoon oil to pot if needed to keep meat from sticking. Set cooked chicken aside.
Reduce heat to medium and add shallots. Cook, stirring often, until softened, about 3 minutes. Add garlic, capers, and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Sprinkle shallot mixture with flour; cook, stirring constantly, until evenly coated, about 30 seconds. Add wine; cook, scraping any browned bits from bottom of pot, until thickened, about 30 seconds to 1 minute. Gradually pour in broth, stirring constantly. Stir in artichokes, spinach, reserved chicken, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper; bring to a boil over medium, stirring occasionally. Once simmering, cover and reduce heat to medium-low to maintain a gentle simmer. Cook, covered, and stirring occasionally, until chicken is cooked through and tender and flavors have melded, 15 to 20 minutes.
Uncover, remove from heat, and gradually stir in boursin cheese, Parmigiano-Reggiano, mustard, and 1/2 cup of the cream until melted and creamy. If desired, gradually stir in up to remaining 1/4 cup cream until desired consistency is reached; season to taste with salt. Garnish with additional Parmigiano-Reggiano and crushed red pepper; serve hot with crusty bread.