Chicken Dip

Hot Gruyere and White Wine Chicken Dip

White wines – cheese pairing: Gruyere, Fresh Mozzarella, Goat Cheese & soft cheese such as brie or camembert


Ingredients

  • 3/4 pound Just BARE Organic Boneless, Skinless Chicken Thighs, diced (equals 1 1/3 cups diced)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt + additional to taste
  • 1/2 teaspoon pepper, divided
  • 2 cloves garlic, minced
  • 1 1/4 cups diced onion
  • 3 sprigs fresh thyme, divided
  • 4 tablespoons dry white wine, divided (sauvignon blanc or pinot grigio would be great choices)
  • 2 tablespoons chicken stock
  • 3/4 cup organic sour cream
  • 2 cups shredded Gruyere cheese, divided

Instructions

Preheat oven to 375 degrees F. In a 10-inch cast iron skillet, add oil and sauté the diced chicken with salt and 1/4 teaspoon black pepper, and garlic until chicken is no longer pink, about 6-8 minutes. Remove from skillet and put in a bowl, then add diced onion to the skillet with a big pinch of salt.

Cook over medium heat, letting sit for 5 minutes without stirring so you get some browning.

Then add 2 tablespoons white wine, 2 sprigs of thyme and stir, deglazing the pan and continuing to cook for 8-10 minutes, until onions are very soft. Remove from heat, discard the thyme sprigs.

Add chicken back to skillet, then stir in remaining 2 tablespoons of white wine, chicken stock, sour cream, 1 cup cheese, black pepper and minced thyme from the remaining sprig. Spread to make smooth, then top evenly with remaining 1 cup of cheese.

Bake for 15-18 minutes, until cheese is browned and bubbly. Sprinkle with extra thyme and a few cracks of black pepper. Serve hot.

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