Chicken Fondue Recipes

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BEEF AND CHICKEN FONDUE



Beef and Chicken Fondue image

Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.

Provided by Pillsbury Kitchens

Categories     Entree

Time 2h30m

Yield 8

Number Of Ingredients 24

2 packages (3 oz) cream cheese, softened
2 cups sour cream
1/4 cup milk
1 cup finely chopped peeled cucumber
2 tablespoons finely chopped onion
1/2 teaspoon salt
1 lb boneless beef sirloin steak
1 lb boneless skinless chicken breasts
Lettuce
1 package (8-oz size) whole fresh white mushrooms
2 medium bell peppers (any color), cut into 1-inch pieces
2 medium carrots, cut into 1/4-inch slices
2 cups small fresh broccoli florets (about 24)
4 cans (14 oz each) chicken broth
2 cans (14 oz) beef broth
4 cloves garlic, peeled
4 teaspoons parsley flakes
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
Barbecue sauce
Horseradish sauce
Sweet-and-sour sauce
Teriyaki sauce

Steps:

  • To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
  • Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
  • At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
  • With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.

Nutrition Facts : Calories 400, Carbohydrate 11 g, Cholesterol 125 mg, Fiber 2 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, Sodium 1870 mg, Sugar 5 g, TransFat 1/2 g

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

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

HOW TO FONDUE WITH OIL



How to Fondue with Oil image

Hot oil fondue is a classic recipe for deep frying your favorite meats and breaded foods at the table!

Provided by The Creative Bite

Categories     Recipe

Time 15m

Number Of Ingredients 4

24 ounces vegetable, canola or peanut oil
Meats - cubed steak, breaded chicken, sausage, breaded shrimp
Vegetables - potatoes, zucchini, cauliflower, asparagus
Frozen Sides - onion rings, fries, cheese curds

Steps:

  • Place your electric fondue pot on the dinner table where it will be served. Add oil to our fondue pot, being sure not to fill it pass the max fill line. Secure the electric cord so no one trips over it!
  • Plug the pot in and turn the pot to 375°F.
  • Meanwhile, add the raw meats and frozen items to individual bowls.
  • When the oil is hot, begin cooking food in the pot. Allow each guest (up to 5) to add one raw item to their colored fondue fork directly from the serving bowl and set in the pot. (Do not have guests transfer raw meat to their dinner plates.)
  • Each dinner guest can keep an eye on their own food as it cooks, paying attention to what color fondue forks they have. Don't allow too many foods in the oil at one time or it will bring the temperature of the oil down too low. When their food is done, carefully place it on their dinner plate and enjoy with dips or sauces.

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

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

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