Coq au Vin Broth Fondue

4.5

(21)

15 Reviews

5 Photos

This fondue broth recipe is the closest I've come to replicating a popular chain restaurant's offering. Enjoy it at home for a romantic dinner for two, or prepare a larger quantity for a dinner party. Either way, it's always a big hit, and we rarely have leftovers. Use for dipping chicken, steak, veggies, etc.

Submitted by gerke627

Updated on November 18, 2023

5

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Servings:

2

Jump to Nutrition Facts

Ingredients

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

Directions

Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

Cook’s Note

If using an electric fondue pot, heat the vegetable stock on medium. If using a Sterno fuel fondue pot, partially cover the Sterno can so the fondue doesn't heat too quickly.

While the broth is simmering, cut vegetables, potatoes, meats, and other dippers into bite-sized pieces.

Place dippers in the fondue pot using skewers. Shrimp and other seafood cook quickly (1 to 2 minutes); chicken and steak take a little longer. We like to place vegetable dippers into the broth and fish them out when tender.

Nutrition Facts (per serving)

115	Calories
1g	Fat
13g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 115
% Daily Value *
Total Fat 1g	1%
Sodium 811mg	35%
Total Carbohydrate 13g	5%
Dietary Fiber 2g	9%
Total Sugars 6g
Protein 3g	6%
Vitamin C 4mg	5%
Calcium 56mg	4%
Iron 1mg	7%
Potassium 183mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection