Creamy Spinach, Artichoke, and Chicken Stew

Name: Creamy Spinach, Artichoke, and Chicken Stew
Cook time: 1 h
Total time: 1 h
Cuisine: American
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