blanc bacchus fondue

A seasoned, white wine fondue for chicken.

Blanc Bacchus Fondue

Marinade:
1/3 cup Dry White Wine
1/2 Lemon, juiced
2 tbsp. Olive Oil
1 tbsp. Soy Sauce
1/2 tsp. Thyme
1/4 tsp. Salt
1/8 tsp. Pepper

Fondue:
1 1/2 lbs. Boneless Skinless, Chicken Breasts, butterflied
1/4 Sweet, Yellow Onion
1 Garlic Clove
2 Parsley Springs, finely chopped
1 tbsp. Chives, finely chopped
2 tbsp. Olive Oil
2 cups Dry White Wine
2 cups Chicken Stock
Fresh Baby Bella Mushrooms, wiped clean
1 Red Bell Pepper, cut into strips
1 Orange Bell Pepper, cute into strips

In a large baggie, combine all marinade ingredients. Seal securely and shake well.

Rinse chicken breasts. Pat dry and cut into large, bite-sized pieces (about 1 1/2-2 inches).
Add chicken to marinade baggie, and refrigerate for at least one hour.

Diced onion. Peel and crush garlic. Finely chop parsley and chives.

In a medium saucepan over medium heat, saute the onion and garlic until tender.
Add marinade, white wine, and chicken stock to the pot, and bring to a boil. Add parsley and chives; reduce to a simmer and cook for 15 minutes. Transfer the wine mixture to a fondue pot and set the burner. Keep wine mixture simmering throughout the meal.

Have each guest skewer the chicken and cook in the wine mixture for 3-4 minutes or until juices run clear. Cook the mushrooms and peppers in the wine fondue.
Keep the raw chicken away from other food to avoid cross contamination of salmonella.

Serve a Bearnaise Sauce for dipping (I used some help from the grocery store).

Serves 4 as a meal, or 12 as part of a Fondue Dinner Party.

This recipe is modified from the Everything Fondue Cookbook.

Fondue Recipes:
* Burgundy Bacchus Fondue
* Blanc Bacchus Fondue
* Quattro Formaggio (4 Cheese) Fondue
* Lump Crab Rangoon Fondue **Party Favorite**
* Creme Caramel Fondue
* Ghirardelli Chocolate Fondue