Coq Au Vin Broth Fondue


  • 3 ½ cups vegetable stock
  • ½ cup dry red wine
  • ½ cup sliced fresh mushrooms
  • 2green onions, sliced
  • 2 cloves garlic, minced
  • Directions

  • Step 1

    Heat vegetable stock in a saucepan over medium heat or a fondue pot until simmering; add red wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.


  • Cook's Notes:

    If you’re using an electric fondue pot, heat the vegetable stock on medium in Step 1. If you’re using a fondue pot that requires a Sterno(R) fuel source, partially cover the sterno can so that the fondue doesn’t get too hot too quickly.

    While your fondue is simmering, prepare your dippers. Cut vegetables, potatoes, meats, and any other dippers into bite-size pieces.

    Place your dippers in the fondue pot using skewers. If you use shrimp or other seafood, it will cook quite rapidly (i.e. 1 to 2 minutes) whereas chicken and steak will take a little longer. We like to just put the vegetables into the broth and fish them out when they’re tender.

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