Coq au Vin Fondue Recipe
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.
You'll impress your guests for sure!
Coq au Vin Broth
||Dry red wine (Pinot Noir works nicely)
Chicken broth (homemade or store bought)
||Green onions, chopped
||Button mushrooms, sliced
||Salt and pepper
1. In a pot, bring all ingredients to a boil.
2. Lower the heat and simmer for 30 minutes to an hour.
3. Taste broth and add salt and pepper, as needed.
4. Remove bay leaves. You can also strain out the other spices, mushroom slices and green onions (optional). Refrigerate if preparing ahead of time.
5. Return to a boil before transferring to your coq au vin fondue pot and serving. Feel free to add a bit more wine into the pot (and in your drinking glasses) throughout your meal.
While you would traditionally serve this fondue with chicken and mushrooms, you can go wild and use any of the following:
- Shrimp (shelled and deveined)
- Button mushrooms
Canned potatoes (or parboiled fresh potatoes, cut in bite-sized cubes)
- Cherry tomatoes (or regular tomatoes cut into quarters)
Most guests eat about 225 g (0.5 lb) of meat each with broth fondue.
I highly recommend the following dips: