Coq au Vin Fondue
A fun twist on a classic French recipe in fondue form.
Servings 4
Calories 400kcal
Ingredients
- 3 strips smoked bacon chopped
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 1 cup red wine
- ½ cup prepared marinara sauce
- 2 garlic cloves minced
- 1 teaspoon dried herbes de Provence
- Sea salt and freshly ground black pepper
- 1 pound pearl onions thawed if frozen
- 8 ounces cremini mushrooms halved
- 1 ½ pounds boneless skinless chicken breast cut into ¾ inch pieces
Instructions
- Place the fondue pot over medium heat on a stove burner. Add bacon to the pot; cook over medium heat until browned. Stir flour into the pot and cook for 2 minutes.
- Add broth, wine, marinara sauce, garlic and herbes de Provence and bring to a simmer. Add the salt and pepper ‘to taste’.
- Transfer the fondue pot with liquid to the fondue stand with heat source lit.
- Add the onions, mushrooms and chicken pieces to forks and put into liquid. NOTE: each of these items cooks for different lengths of time so do not place chicken on a skewer with the mushrooms or onions.
- Cook chicken for 3-4 minutes, mushrooms and onions for 1 to 2 minutes each.
Notes
Adapted from Not Your Mother’s Fondue cookbook
Nutrition
Calories: 400kcal | Carbohydrates: 19g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 119mg | Sodium: 1337mg | Potassium: 1447mg | Fiber: 2g | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 29.5mg | Calcium: 75mg | Iron: 2.6mg