Buffalo Blue Fondue

The premise of this recipe was I wanted to capture the classic flavors of the Buffalo wing sauce and blue cheese in a fun one pot meal.

4 tablespoons butter

4 tablespoons flour

1 1/2 cups milk

1 teaspoons salt

1 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon nutmeg

1 cup blue cheese, crumbled

1 pound boneless and skinless chicken breasts and/or thighs

2 large baking potatoes, cut lengthwise into 6 wedges each

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon pepper

1 teaspoon paprika

1/4 cup grated parmesan

1/4 cup grated Cheddar cheese

1/2 pound broccoli floret’s

1 cup vinegar based hot sauce

1. Cut the chicken into bite size pieces (you can marinate the whole pieces and cut them up after they are cooked but I like to have each bite coated in the marinade but it is your choice) and marinate it in the marinade. To save time you can use your favorite bottled marinade. Prepare the baked potato wedges and cook both of them in the oven at 350 degrees until the chicken is done, about 30 minutes and then sprinkle the cheeses on the potatoes and cook them at 400 degrees for about another 15 minutes.

2. Chicken Marinade: 1/4 cup cider vinegar, 1 tablespoon olive oil, 1 tablespoon chili powder, ½ teaspoon red pepper flakes, ½ teaspoon salt, ½  teaspoon pepper and 1 teaspoon red pepper sauce.

3. Potato Wedges: Cut potatoes into wedges. Place on a  baking sheet. Drizzle with the olive oil and sprinkle salt, pepper, and paprika over them. Bake them with the chicken at 350* for 30 minutes until fork tender. Sprinkle cheeses on top and bake for an additional 15 minutes.

4. Broccoli: Steam broccoli until tender and serve in a bowl along with the chicken and potatoes to dip in the hot blue cheese fondue.

5. Blue Cheese Fondue: Melt butter in a saucepan and stir in the flour. Add the salt, pepper, nutmeg and paprika and the milk and heat over medium, stirring until the sauce thickens. Stir in the blue cheese and heat until it melts. Serve immediately, preferable in a chafing dish of a fondue pot.

6. Final Notes. Serve a platter of cooked chicken pieces, cooked potato wedges and cooked broccoli to dip in the hot blue cheese fondue sauce.

Servings: 4

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