Cooking with wine shouldn’t sound intimidating. This 10-ingredient recipe is simple, fun, and will have your family and friends asking for the recipe. Use a bottle of Vidal Blanc to whip up this deliciously creamy chicken and cheese dip.

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

 

Ingredients:

1 tbsp olive oil

1 ½ c diced chicken (3/4 lb diced)

Salt and pepper to taste

3 tsp minced garlic

1 ¼ c diced onion

2 sprigs fresh thyme (divided)

4 tbsp dry white wine (divided) – we used Missouri Vidal Blanc

2 tbsp chicken stock

¾ c sour cream

2 c shredded Swiss and Gruyere cheese (divided)

 

Instructions:

1.Preheat oven to 375 degrees F. Use a 10-12 inch cast iron skillet and add oil. Sauté diced chicken with salt and pepper and add garlic. Cook for 5-7 minutes on medium heat until chicken is no longer pink. Remove chicken from skillet and set aside. Tip: You can start with already cooked chicken – dice and sauté for 1-2 minutes with salt, pepper and garlic.

2.Add diced onion to skillet with a dash of salt. Cooking over medium heat, allow onions to sit without stirring for 5 minutes until colorful and fragrant.

3.Add 2 tablespoons white wine and 2 sprigs of thyme. Stir and cook for 5-6 minutes until onions are soft. Remove skillet from heat and remove thyme sprigs.

4.Add chicken back to skillet with the remaining 2 tablespoons of white wine. Add chicken stock, sour cream, 1 cup cheese, minced thyme, black pepper (optional) and stir. Spread until smooth and top with remaining cup of cheese.

5.Bake at 375 degrees F for 15-18 minutes until cheese is bubbly. Sprinkle extra thyme and black pepper if desired and serve hot.

 

Give this recipe a try with Vidal Blanc and let us know what you think. Tag us on social media in your cooking with wine fun at @missouriwines and #MissouriWine.