This Coq au Vin fondue broth recipe was inspired by the French "coq au vin" meal (which translates as "rooster in wine"). Coq au vin normally involves marinating chicken in red wine, searing it, then simmering it with mushrooms, onions, thyme, bay leaves, salt and pepper, etc.
The following recipe makes enough for one fondue pot (4 to 6 people) and has a similar taste, but it involves preparing the broth ahead of time and cooking mushrooms and slices of chicken into this red wine and chicken broth.
You don't have to limit yourself to chicken and mushrooms either! Feel free to cook cherry tomatoes, small onions, canned potatoes, beef, shrimp, etc.