Hot Gruyere & White Wine Chicken Dip

By ctaubenheim

Ingredients

• 3/4lb boneless, skinless chicken thighs, diced (equals 1 1/3 cups diced)
• 1 Tbsp olive oil
• 1/2 tsp salt & additional to taste
• 1/2 tsp pepper, divided
• 2 cloves garlic, minced
• 1 1/4 cups diced onion
• 3 sprigs fresh thyme, divided
• 4 Tbsp dry white wine, divided (sauvignon blanc or pinot grigio would be great)
• 2 Tbsp chicken stock
• 3/4 cup organic sour cream
• 2 cups shredded Gruyere cheese, divided

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375 In a 10 inch skillet, add oil and saute the diced chicken with salt and 1/4 tsp 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 Tbsp 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 Tbsp 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 c racks of black pepper. Serve hot.