Classic Coq au Vin ingredients to cook your fondue meats in. A savory broth with red wine, mushrooms, green onions, and garlic. Your meat will cook as you enjoy conversation!

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. They also throw a salad in between, but who’s there for the salad anyway?

If you’re interested in a cheese course, check out my classic beer cheese fondue and Swiss cheese fondue.

I used to have fondue with my grandmother every New Years before she passed. It’s a memory I loved as a kid. So naturally, I think fondue for New Year’s is a great way to spend the holiday! I also think it’s great for a Christmas get-together, romantic Valentine’s Day dinner, anniversary treat, or in my case, I also had it as a 17th birthday surprise.

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.

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.

Note: This fondue meal uses electric fondue pots.

At Melting Pot, they have this amazing Coq au Vin broth to cook your meats 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 longer for those to cook than your meat.

That is one thing I recommend about this recipe: put your veggies in the pot first and get those cooking! You can cook your meat 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. You can mix-and-match, use lobster tails, salmon, or any of your favorite meats. If you need a vegetarian option, mushroom-stuffed ravioli and more vegetable options are great!

For the fondue broth you will need:

Chicken Broth
Dry Red Wine, like a Burgundy
White Capped Mushrooms
Green Onions
Garlic

The meats I served:

Garlic Pepper Chicken
Teriyaki-Marinated Sirloin
Toasted Sesame Tuna
Shrimp
Applewood Dry-Rubbed Pork

The vegetables I served:

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.

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 fondue pot after eating off of the piece of food.
Do not put raw meat on your dinner plate prior to cooking.
Make sure you keep track of which fondue fork is yours so you know how long it has been cooking. Most forks come color coated with two forks in each color. Each guest or family member should receive two fondue forks to cook with.
If you are serving more than one course of fondue it’s important to give your guests fresh new fondue forks that are clean.
Remember to have FUN! Fondue is meant to be an enjoyable experience with your family and friends. It helps engage conversation.

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

Enjoy!

Coq au Vin Fondue

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Recipe by Simply HappeningsCourse: MainCuisine: French, American

Servings

servings

Prep time

minutes

Cooking time

minutes

Classic Coq au Vin ingredients to cook your fondue meats in. A savory broth with red wine, mushrooms, green onions, and garlic. Your 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 Garlic, minced
2 Green Onion Stalks, sliced
2-3 White Capped Mushrooms, sliced
Meat
1 lb Garlic Pepper Chicken Breast, cut into 1″ cubes, AND/OR
1 lb Teriyaki-Marinated Sirloin, cut into 1″ cubes, AND/OR
1 lb Dry Applewood Rubbed Boneless Pork Chops, cut into 1″ cubes, AND/OR
3 Tuna Filets, cut into 1″ cubes, tossed with toasted sesame seeds
1 lb Shrimp seasoned with Salt & Pepper, peeled, veined, no tail
Season meat choices prior to cooking
Vegetables
1/2 cup Whole Small Yellow or Red Potatoes, about 2″ in diameter
Season potatoes with:
1 tsp Paprika
1/2 tsp Salt
1 tsp Parsley
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 cup Baby Carrots
12 oz White Capped Mushrooms, whole
Sauces
Steak Sauce, like A1
Sweet Chili Sauce
Honey Dijon Mustard
Cocktail Sauce
Teriyaki

Directions

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 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 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
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 & Tips

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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