Hot Gruyere and White Wine Chicken Dip

• Produce

  • 2 cloves Garlic
  • 1 1/4 cups Onion
  • 3 sprigs Thyme, fresh

• Canned Goods

  • 2 tbsp Chicken stock

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Gruyere cheese
  • 3/4 cup Sour cream, organic

• Beer, Wine & Liquor

  • 4 tbsp White wine, dry

• Other

  • ¾ pound Just BARE Organic Boneless, Skinless Chicken Thighs, diced (equals 1⅓ cups diced

Found on heartbeetkitchen.com

Description

Ingredients

• ¾ pound Just BARE Organic Boneless, Skinless Chicken Thighs, diced (equals 1⅓ cups diced)
• 1 tablespoon olive oil
• ½ teaspoon salt + additional to taste
• ½ teaspoon pepper, divided
• 2 cloves garlic, minced
• 1¼ 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
• ¾ cup organic sour cream
• 2 cups shredded Gruyere cheese, divided

Directions

• Preheat oven to 375 degrees F. In a 10-inch cast iron skillet, add oil and sauté the diced chicken with salt and ¼ 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.