A fun twist on a classic French recipe in fondue form.
Course Main Course
Keyword coq au vin fondue
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Toni Dash
½cupprepared marinara sauce
1teaspoondried herbes de Provence
Sea salt and freshly ground black pepper
1poundpearl onionsthawed if frozen
8ouncescremini mushrooms halved
1 ½poundsboneless skinless chicken breastcut 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.