Chicken Fondue Recipes

CHICKEN FONDUE

Chicken Fondue image

Check out this delicious recipe for a juicy Chicken Fondue! Fon-Do enjoy this Chicken Fondue recipe with family and friends. Fon-Don't reveal just how easy it was to make!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 8 servings, 1/3 cup dippers and 2 Tbsp. dip each.

Number Of Ingredients 11

Ingredients

1/4 cup prepared GOOD SEASONS Italian or Zesty Italian Dressing Mix
1 medium onion, finely chopped
2 cans (14.5 oz. each) chicken broth
1/2 cup apple juice
2 Tbsp. cornstarch
2 lb. boneless skinless chicken breasts, cut into thin strips
3 cups cut-up assorted fresh vegetables, such as small cauliflower florets, mushroom slices and chopped bell peppers
1 cup MIRACLE WHIP Dressing, divided
1 small garlic clove
1 Tbsp. lemon juice
1 Tbsp. GOOD SEASONS Italian or Zesty Italian Dressing Mix

Steps:

Heat 1/4 cup of the Italian dressing in fondue pot or heavy saucepan on medium-high heat. Add onions; cook and stir until crisp-tender. Add broth, apple juice and cornstarch; stir until well blended. Bring just to boil.
Dip chicken and vegetables, in batches, into boiling broth mixture with a long-handled fork or long skewer. Cook chicken for 3 min. or until cooked through and vegetables for 2 to 3 min. or until crisp-tender, removing ingredients from the broth mixture as they are done.
Combine 1/2 cup of the MIRACLE WHIP with the garlic and lemon juice. Mix remaining 1/2 cup MIRACLE WHIP with the Italiian dressing mix. Serve as dips for the chicken and vegetables.

Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

WINE FONDUE

Wine Fondue image

A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked.

Provided by MARCPTOR

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

Ingredients

1 (750 milliliter) bottle white wine
1 (2 inch) piece cinnamon stick
¼ teaspoon ground coriander
10 black peppercorns, crushed
4 whole cloves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon celery salt
¼ teaspoon garlic salt

Steps:

Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 8.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 1078.7 mg, Sugar 2.9 g

CHICKEN STOCK FONDUE

Chicken Stock Fondue image

This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue! Fondue-ly yours. Patti

Provided by Patti-atti

Categories Chicken Breast

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

10 ounces boneless chicken breasts, cubed
10 ounces boneless beef sirloin
10 ounces tuna fillets or 10 ounces halibut fillets
6 -12 large shrimp
10 ounces carrots, sliced
1 small Chinese cabbage
2 red peppers
2 green peppers
2 (10 1/2 ounce) cans of whole white potatoes
1 ounce green snap peas
1 head broccoli
3 quarts chicken stock (Recipe ## 73122 works well)
2 tablespoons fresh lemon juice
2 tablespoons sesame oil
1 tablespoon chopped fresh ginger
2 -3 chopped garlic cloves
1 -2 teaspoon chili powder
1 teaspoon fresh ground pepper
2 -3 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons lemon juice

Steps:

All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!
Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!
Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.
Bring stock to boil in saucepan.
Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.
Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.
When stock boils, transfer to fondue pot and light heat source.
Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.
Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.
Enjoy!
PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!

Nutrition Facts : Calories 707.4, Fat 33.4, SaturatedFat 8.1, Cholesterol 111.3, Sodium 1432.4, Carbohydrate 55.1, Fiber 8, Sugar 15.5, Protein 48.3

CLASSIC CHEESE FONDUE

Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

Ingredients

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

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