Creamy Tuscan Chicken Stew With Artichokes & Sundried Tomatoes

Tuscan food was created based on the Italian idea of poor cooking or “cucina povera.”

Tuscan cooking doesn’t use complicated ingredients or elaborate creations, but rather uses fresh ingredients that bring out the natural flavors in each dish.

Chicken thighs are browned and simmered in a creamy butter garlic sauce that includes chicken broth and white wine along with sun-dried tomatoes and artichokes.

The dish is finished off with parmesan cheese and spinach for the ultimate Italian chicken stew.

It is really amazing how this Tuscan dish boasts 4 uniquely wonderful flavors, that come together to make every bite so deliciously satisfying.

One ingredient doesn’t over power the other, they meld so perfectly well together.

Another Tuscan Favorite Zuppa Toscana Make It On The Stovetop Or In Your Instant Pot

Creamy Tuscan Chicken Stew With Artichokes & Sundried Tomatoes

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 – Find Recipe HERE For Homemade

1 cup white wine

1/2 cup Parmesan cheese, finely grated

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)

Melt the butter with the oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add the seasoned chicken to the skillet and brown 3-4 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 brung to a boil. Reduce heat and add the sundried tomatoes. Simmer covered for 20-30 minutes.

Add the artichoke hearts to the skillet and mix in. Increase the heat to medium-high and cook to warm the artichoke hearts through.

Add the cream cheese in dollops and stir to melt.

Next add Parmesan cheese, baby spinach and mix in. Serve, topped with chopped green onions.

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