Best 4 Coq Au Vin Broth Fondue Recipes
Indulge in the rich flavors of Burgundy with Coq au Vin Broth Fondue, a classic French dish that combines the essence of coq au vin with the convivial experience of a cheese fondue. This hearty and comforting dish is perfect for gatherings, as it invites friends and family to gather around a pot of simmering broth, dip pieces of bread and meat, and savor the deliciousness. The recipes in this article provide variations of this classic dish, including a traditional coq au vin broth fondue, a vegetarian option using vegetable broth, and a unique seafood version with a flavorful fish and shellfish broth. Additionally, there are recipes for accompanying sauces, such as a creamy garlic sauce and a tangy tomato sauce, to further elevate the fondue experience. Whether you're a seasoned fondue enthusiast or new to this culinary delight, these recipes will guide you in creating a memorable and enjoyable Coq au Vin Broth Fondue experience. These delicious recipes accommodate diverse preferences, ensuring that everyone at the table can partake in the fondue feast.
Here are our top 4 tried and tested recipes!
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.
Provided by gerke627
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 12.9 g, Fat 1 g, Fiber 2.4 g, Protein 2.8 g, Sodium 811.1 mg, Sugar 6.3 g
COQ AU VIN
Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
COQ AU VIN FONDUE FROM "THE MELTING POT"
The Melting Pot is a fondue place where you can enjoy a delicious, leisurely meal. Unfortunately, it's rather expensive. I found this recipe on another website posted by Uncle Phaedrus. Serve with your choice of uncooked meats and veggies. Let guests cook their choice of meats and veggies in the fondue broth.
Provided by darthlaurie
Categories Swiss
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat vegetable stock in fondue pot until it begins to simmer.
- Add all other ingredients, bring to simmer.
- Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
Nutrition Facts : Calories 65.6, Fat 0.1, Sodium 4, Carbohydrate 5.2, Fiber 0.7, Sugar 0.7, Protein 1.1
COQ AU VIN FONDUE FROM THE "MELTING POT" RECIPE - (4/5)
Provided by á-34082
Number Of Ingredients 5
Steps:
- 1 Heat vegetable stock in fondue pot until it begins to simmer. 2 Add all other ingredients, bring to simmer. 3 Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
Tips:
- Use a good quality dry red wine for the fondue. A Burgundy or Pinot Noir works well.
- Add a bouquet garni to the wine as it simmers. This will help to infuse the wine with flavor.
- Use a variety of cheeses for the fondue. A combination of hard and soft cheeses will give you a smooth and flavorful fondue.
- Grate the cheeses finely. This will help them to melt smoothly.
- Add the cheeses to the wine slowly, stirring constantly. This will help to prevent the cheese from curdling.
- Season the fondue to taste with salt, pepper, and nutmeg.
- Serve the fondue with a variety of dipping items, such as bread, vegetables, and fruit.
Conclusion:
Coq au vin broth fondue is a delicious and easy-to-make dish that is perfect for a party. It is a great way to use up leftover coq au vin or to simply enjoy a fondue with a unique flavor. With a few simple tips, you can make a coq au vin broth fondue that is sure to impress your guests.
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