Creamy Tuscan Chicken Stew Recipe With Artichokes & Sundried Tomatoes by Chef Gigi
Yum, yum, yum and here's to soup and stew season! The marinated artichokes really lend a beautiful, aromatic flavor to this warm fall Tuscan chicken stew recipe. Your family will love this easy Italian-inspired chicken stew recipe!
This easy chicken stew simmers on the stovetop and requires a delicious variety of ingredients. Here is your shopping list for this gluten-free stew: boneless chicken thighs, olive oil, butter, onion, celery, garlic, chicken broth, white wine, Parmesan cheese, sundried tomatoes, baby spinach, marinated artichoke hearts, cream cheese and green onions, for garnishing.
Serve this flavorful stew for dinner with your favorite salad or hot homemade bread. The leftovers are perfect for a hearty lunch the next day!
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Cuisine: Italian / American
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Servings: 6
Ingredients
- 2 pounds boneless chicken thighs
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 celery stalks, chopped
- 3 garlic cloves, smashed and chopped
- 2 cups chicken broth
- 1 cup white wine
- 1/2 cup finely grated Parmesan
- 1/4 cup sundried tomatoes
- 1 bunch baby spinach (about 2 to 3 cups)
- 1 jar (12 ounces) marinated artichoke hearts, drained
- 4 ounces cream cheese
- 5 green onions, thinly sliced, for garnish (optional)
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Recipe Notes
- More chicken broth can be substituted for the white wine. But the white wine does add more flavor.
- You could use boneless, skinless chicken breasts instead of thighs.
Here's how to make it:
- Melt the butter with the oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. Add the seasoned chicken to the pot and brown on all sides, about 3 minutes on each side.
- Add the onion, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 4 minutes. Add in the garlic and cook for an additional minute.
- Add the chicken stock and white wine and boil. Reduce heat and the sundried tomatoes. Season with salt and pepper. Simmer covered for 30 to 60 minutes.
- Add the artichoke hearts to the pot. Increase the heat to medium-high and cook to warm the artichoke hearts through.
- Add the cream cheese in dollops and stir to melt. Top with Parmesan cheese and fresh spinach. Stir well. Serve, topped with chopped green onions.
Nutrition Facts Per Serving
Calories: 586
Total Fat: 37.3g
Saturated Fat: 15.4g
Cholesterol: 184mg
Sodium: 699mg
Total Carbohydrate: 9g
Dietary Fiber: 2.4g
Total Sugars: 3g
Protein 46:.4g
Vitamin D: 5mcg
Calcium: 196mg
Iron: 5mg
Potassium: 867mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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