Coq Au Vin Fondue

Let the fondue feast continue! First of all, I have to apologize for the picture for this recipe (it was hard to take a picture in our poorly lit living room)! I posted my recipe for our first course, Cheddar Swiss Fondue the other day. This Coq Au Vin fondue was our second course. In French, Coq Au Vin means “Rooster in wine.” Well, no roosters were harmed in the making of this recipe, but I call it Coq Au Vin fondue because it is my take on The Melting Pot’s version.

This recipe works well with a variety of meats. We typically do chicken and steak, but shrimp and salmon also work really well! If you have been to The Melting Pot before, you might be thinking about all of those great dipping sauces they give you. My philosophy on this is if you want to do this at home and save some time and money, don’t try to make a bunch of sauces from scratch. Some sauces are worth making every once in a while, but a lot of the time, we just use bottled teriyaki sauce and BBQ sauce. If we do fish, I like to do a lemon, white wine, and butter sauce. If you are feeling adventurous though, give some of their sauces a try! My faves are the curry and their green goddess dip!

Coq Au Vin Fondue

Serves 4

Ingredients:

– 3 14.5 ounce cans vegetable broth

– 1 cup red wine (burgundy, or I sometimes use cabernet sauvignon)

– 2 garlic cloves, minced

– Optional: green onion, mushrooms

– Meat: If serving 4 people, I recommend you have at least 2 pounds of meat. Cut chicken, steak or salmon into bite-size pieces. Small red potatoes and vegetables also work well with this fondue.

Directions:

1. If you plan to do all three fondue courses, I recommend doing as much prep work beforehand as possible for each course so all you have to do in between is clean your pot out. For Coq Au Vin fondue, you can prep by cutting your meat into bite-size pieces and try to trim away any fat. I then sprinkle with salt and pepper, cover, and put the meat back into the fridge until I am ready for it.

2. Heat fondue pot to high heat, add wine, broth, and garlic and simmer for approximately 3-4 minutes. You can tell that the broth is ready when you dip in a piece of meat and it immediately starts cooking. Chicken typically takes about 4 minutes to cook. Steak typically takes 2-3 minutes depending on how well-done you like to eat your steak.

Notes:
– Be careful when serving raw meat. No raw meat should be placed on the same plate that you plan to eat the meat off of when it is cooked. I serve the raw meat on a large plate with its own fork and knife (if needed) and then give each guest a separate plate with another fork and knife. Make sure your meat is fully-cooked before eating it.

– As your broth continues to simmer while you cook your meat, the broth will start to evaporate. Our fondue pot is rather large so I need to add 3 cans of broth in order to prevent the broth from getting too low. If you are using a small pot, you can start with 2 cans of broth and a 1/2 cup of wine.

   

4 comments

  1. Very clever….. It sounds delicious! I like the idea of no oil & frying…

    • Thanks, Ann! Yes, this is much healthier than the oil fondue! I actually prefer the broth over the frying too. Gives the meat more flavor!

  2. I really need to do more fondue! Love the coq au vin broth idea – so much healthier than oil :) Its time to break out that old fondue pot for sure!

  3. Pingback: 13 Fondue Recipes For An At Home Date Night - The Vintage Mom

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