FULL MEAL CHEESY CHICKEN DIP

FULL MEAL CHEESY CHICKEN DIP

I’ve really been missing our cockpit dinners, especially cheese fondu. It’s one of the easiest meals. So little preparation and minimal clean up. Imagine a warm starry evening, perfectly chilled white wine, a little dip of this and a sip of that, great conversation with friends. All the best components for boat entertaining.

I took my basic cheese fondu recipe and added chicken leftover from last night’s barbecue, added some chopped fresh kale leaves to the rich creamy wine and cheese sauce. Bread and crackers for dipping and a few crispy veggies on the side and we were complete.

Welcome aboard for Happy Hour!

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FULL MEAL CHEESY CHICKEN DIP

what you will need

1 small onion, chopped (about 1/2 cup)

1 garlic clove, chopped

1 tbsp neutral cooking oil (my choice was grapeseed oil)

2 cups chopped kale leaves

2 cups chopped, cooked chicken

1 tsp dried thyme

1 pinch dried chilis

1/4 cup dry white wine + 2 tbsp divided

1/2 cup plain Greek yogurt (or sour cream)

4 cups grated Swiss or Gruyere cheese

2 tbsp corn starch

several grinds of pepper

Crackers, bread, vegetables of choice for dipping

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putting it all together

Gently saute onion and garlic in oil.

Add kale leaves and cook for another 3-4 minutes to soften.

Add chicken and seasonings.

Deglaze with 1/4 cup wine and simmer until most of wine has evaporated.

Mix corn starch and 2 tbsp remaining wine and stir into chicken mixture.

Stir in yogurt and cheese and stir on low heat until cheese has melted.

If the dip thickens too much simply stir in a bit more wine

Add a few grinds of pepper and you’re ready to dine.

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FULL MEAL CHEESY CHICKEN DIP
 
Author:
Ingredients
  • 1 small onion, chopped (about ½ cup)
  • 1 garlic clove, chopped
  • 1 tbsp neutral cooking oil (my choice was grapeseed oil)
  • 2 cups chopped kale leaves
  • 2 cups chopped, cooked chicken
  • 1 tsp dried thyme
  • 1 pinch dried chilis
  • ¼ cup dry white wine + 2 tbsp divided
  • ½ cup plain Greek yogurt (or sour cream)
  • 4 cups grated Swiss or Gruyere cheese
  • 2 tbsp corn starch
  • several grinds of pepper
  • Crackers, bread, vegetables of choice for dipping
Instructions
  1. Gently saute onion and garlic in oil.
  2. Add kale leaves and cook for another 3-4 minutes to soften.
  3. Add chicken and seasonings.
  4. Deglaze with ¼ cup wine and simmer until most of wine has evaporated.
  5. Mix corn starch and 2 tbsp remaining wine and stir into chicken mixture.
  6. Stir in yogurt and cheese and stir on low heat until cheese has melted.
  7. Add a few grinds of pepper and you're ready to dine.

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