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Chicken Fondue with Herb Dipping Sauce

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


  1. 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).
  2. 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.
  3. 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.
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Classic French Stocks and Sauces