Eat Dip for Dinner With Creamy Spinach Artichoke and Chicken Stew

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

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