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+ servings
A bowl of food on a table, with Fondue and Hot pot

Coq au Vin Fondue

A fun twist on a classic French recipe in fondue form.
Course Main Course
Cuisine American
Keyword coq au vin fondue
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Toni Dash


  • 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


  • 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.


Adapted from Not Your Mother’s Fondue cookbook


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