Classic Coq au Vin ingredients to cook your fondue meats in. A savory broth with red wine, mushrooms, green onions, and garlic.
Fondue parties should make a comeback! They are so fun and enjoyable for your family/guests.
My family and I vacation to bigger cities during the summer months and Melting Pot restaurant is always one of our favorites to go to.
They serve an entire meal with fondue – cheese course, meat course, and dessert.
There’s also a salad in between, but who’s there for the salad anyway?
If you’re interested in a cheese course, check out classic beer cheese fondue and Swiss cheese fondue.
There isn’t a Melting Pot or other fondue restaurant where I live so I like to recreate it at home.
Fondue has been a tradition for me to serve on New Years’ Eve since I was little. It’s perfect for bringing in the new year, especially if you have friends and family over to celebrate!
It’s also a great dinner idea for Christmas, a romantic Valentine’s Day dinner, anniversary treat, or in my case, I also had it as a 17th birthday surprise many years ago.
Fondue is not just a fancy meal for adults.
Kids love it! It’s a good way to show them how to cook their own food. Kids think it’s so neat to put their fondue forks in the pot and watch it cook.
If you are planning this for a party and doing larger quantities as I did, I recommend prepping the day before.
All of your meat and vegetables will do well in the refrigerator. The meat will have a chance to marinade too.
The bulk of this meal is spent in the prepping and not the cooking since your guests will be cooking for themselves.
At Melting Pot, they have this amazing Coq au Vin fondue to cook meat in that’s really delicious.
I have replicated this fondue for you to try!
It flavors your meat as it cooks and is so savory.
We tend to dump all of our vegetables into the pot right from the get-go because it takes a little longer for those to cook.
That is one thing I recommend about this recipe: put your veggies in the pot first and get that cooking. The meat can cook around them.
Season all of your meat and vegetables prior to cooking.
Yes, some seasoning comes off in the pot, this is normal and only adds to the broth flavor.
You do not have to use all the meats I used. They can be mixed-and-matched, use lobster tails, salmon, or any of your favorite local meats.
If you need a vegetarian option, substitute with vegetable broth as the base and dip things like mushroom-stuffed ravioli, vegetable potstickers, asparagus, zucchini, artichoke hearts, peppers, and broccoli.
Ingredients for Coq au Vin Fondue:
- Chicken Broth
- Dry Red Wine, like a Burgundy
- White Capped Mushrooms
- Green Onions
- Garlic
The meat choices:
- Garlic Pepper Chicken
- Teriyaki-Marinated Sirloin
- Toasted Sesame Tuna
- Shrimp
- Applewood Dry-Rubbed Pork
The vegetable choices:
- Baby Red & Yellow Potatoes
- White Capped Mushrooms
- Baby Carrots
Dipping Sauces:
- A1 Steak Sauce
- Sweet Chili Sauce
- Honey Dijon Mustard
- Cocktail Sauce
- Teriyaki Sauce
We have two fondue pots and the other one we typically fill with canola oil to also fry meats in. It’s a great alternative to give guests.
Fondue Etiquette:
- Do not eat directly off your fondue fork. Not only will the metal be hot, but the fork is quite sharp.
- Do not double-dip back into the pot after eating off of the piece of food.
- Don’t put raw meat on your dinner plate prior to cooking. If you’re having difficulties, use the edge of the dish the raw meat is in to pierce it onto the fork.
- Each guest or family member should receive two fondue forks to cook with.
- Make sure you keep track of which fork is yours so you know how long it has been cooking. Most forks come color coated with two forks in each color.
- If you are serving more than one course it’s important to give your guests fresh new fondue forks that are clean.
- Remember to have FUN! It’s meant to be an enjoyable experience with your family and friends.
Coq au Vin Fondue Cook Times:
- Chicken cook times: 5 minutes
- Beef cook times: 4 minutes
- Pork cook times: 5 minutes
- Shrimp cook times: 4 minutes if uncooked shrimp, about 1 minute if precooked
- Vegetable cook times: 5-7 minutes
You can set these timers on your phone: Melting Pot Food Timer.
Try these other delicious fondues!
- 15+ Best Fondue Recipes
- Classic Beer Cheese Fondue
- Fontina Fondue
- Spinach Artichoke Fondue
- Swiss Cheese Fondue
- Zesty Cheddar Fondue
Enjoy!
Coq au Vin Fondue
Classic Coq au Vin ingredients to cook your fondue meats in. A savory broth with red wine, mushrooms, green onions, and garlic. The meat will cook as you enjoy conversation!
Ingredients
Coq au Vin Fondue
- 32 oz Chicken Broth
- 1/2 cup Dry Red Wine, such as Burgundy Wine
- 1 tbsp Minced Garlic
- 2 Thin Sliced Green Onion
- 2-3 Sliced White Capped Mushrooms
Meat Options - Cut into 1" Cubes
- 1 lb Garlic Pepper Chicken Breast
- 1 lb Teriyaki-Marinated Sirloin
- 1 lb Dry Applewood Rubbed Boneless Pork Chops
- 3 Tuna Filets, tossed with toasted sesame seeds
- 1 lb Shrimp, seasoned with Salt & Pepper, peeled, veined, no tail
Vegetables
- 1/2 cup Whole Small Yellow or Red Potatoes, about 2" in diameter
- 1/2 cup Baby Carrots
- 12 oz Whole White-Capped Mushrooms
Sauces
- Steak Sauce, like A1
- Sweet Chili Sauce
- Honey Dijon Mustard
- Cocktail Sauce
- Teriyaki Sauce
Instructions
- Wash and dice all produce prior to cooking. Heat garlic in fondue pot and once it becomes fragrant, add chicken broth and red wine. Add in sliced mushrooms and green onions. Set temperature to a simmer.
- Once the pot is simmering, begin adding meat on fondue forks.
- You can set these timers on your phone from Melting Pot:
Melting Pot Food Timer
Chicken cook time: 5 minutes
Beef cook time: 4 minutes
Pork cook time: 5 minutes
Shrimp cook time: 4 minutes if uncooked shrimp, about 1 minute if precooked
Vegetable cook time: 5-7 minutes - Never eat directly off of fondue forks - it will be hot!
Do not touch dinner plates with raw meat.
Always cut into your piece of meat to check for doneness if you are unsure.
Notes
This fondue meal uses electric fondue pots. Be mindful of where you place the cords on your table around your plates and guests and don't forget the extension cord!
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Really unique recipe. I’m pinning to try later. Thanks!