Chicken Fondue with Herb Dipping Sauce
Dress Up the Ordinary
A fresh twist on fondue: chunks of chicken are simmered in a savory broth flavored with white wine, garlic, and herbs and served with a simple herb dip. Try it with veggies like zucchini or mushrooms along with the chicken and serve with rice or steamed potatoes for a light and delcious meal.
1/4 cup sour cream or Greek yogurt
1/4 cup mayonnaise
4 ounces cream cheese, at room temperature
2 green onions, white and tender green parts, very thinly sliced
1 1/2 to 2 tablespoons mixed chopped fresh herbs (parsley, dill, basil, cilantro, and thyme all work well)
Salt and ground black pepper
1 clove garlic, crushed
1 cup dry white wine
2 tablespoons Glace de Poulet Gold®
3 cups hot water
1 sprig fresh thyme
1 sprig fresh parsley
1 pound boneless, skinless chicken breasts, cut in bite-size pieces
Make the dipping sauce: Combine the first five ingredients in a mixing bowl and stir to blend well. Season to taste with salt and pepper. Transfer to a serving bowl and set aside or store, covered, in the refrigerator (bring to room temperature before serving).
Make the fondue: Add the garlic clove to the wine in a large saucepan, and bring to boil over medium-high heat. Cook until the wine is reduced by half. Add the Glace de Poulet Gold® water, thyme, and parsley, reduce the heat, and simmer for a few more minutes. Season to taste with salt and pepper.
Transfer the wine/stock mixture to a fondue pot and bring back to a simmer. Skewer the chicken on fondue forks and cook it in the simmering stock (about 90 seconds, depending on the size of the chicken pieces). Serve with dipping sauce.