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| Coq Au Vin Broth Fondue |
"I first experienced this fondue at a popular chain restaurant. I've been trying to make it at home ever since. This is the closest I've come and it's always a big hit! Enjoy for a romantic dinner for 2 at home or prepare a larger quantity for a dinner party. Either way, we rarely have leftovers! Dip chicken, steak, veggies, etc."
Ingredients :
- 3 1/2 cups vegetable stock
- 1/2 cup dry red wine
- 1/2 cup sliced fresh mushrooms
- 2 green onions, sliced
- 2 cloves garlic, minced
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 25M |
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- 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.
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® 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.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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