Creamy Spinach Artichoke Chicken Stew

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow or red onion, finely chopped
• Kosher salt and black pepper
• 3 celery stalks (ribs), chopped
• 8 garlic cloves, smashed and chopped
• 3/4 cup white wine
• 2 cups chicken stock
• 2 1/2 pounds boneless, skinless chicken thighs, cut in 3 to 5 pieces each
• 1/2 lemon, zested and juiced
• Parmesan cheese rind (optional)
• 1/4 teaspoon red-pepper flakes
• 10 ounces frozen cut spinach
• 1 (12 ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
• 1/2 cup cream cheese (about 4 ounces)
• 1/2 cup finely chopped fresh dill
• 4-6 scallions, thinly sliced, for topping
• Grated Parmesan cheese, for topping

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