Fondue Coq Au Vin
By: Julie M.
Published: Wednesday, February 2, 2011 - 4:01am

Ingredients




1 bottle of Burgandy/Red Table Wine
3 cups of Chicken Broth
2 Chopped Green Onions
5 Mushrooms, Sliced Thin
5 1/2 teaspoons of 21 Salute Seasoning from Trader Joes*
Dipper Suggestions:
Chicken, Steak, Shrimp, Salmon, 
If you don’t have access to TJ’s seasoning, you can also pick up a bottle of the Melting Pot’s 
Preparation

1 Grab all your ingredients, put them into your fondue pot, give em a stir or two, and turn up the heat to a low boil. 2 For the dipping sauces: 3 Green Goddess: This is my all time favorite dip for any veggies you cook up and it can be made by mixing together 1/4 cup sour cream, 2 oz. cream cheese, 1 chopped green onion, and a few shakes of salt to taste. It also tastes great with salmon. 4 Curry Dip: Made by mixing together 1/4 cup plain yogurt, 1 tsp curry powder, 1 small squeeze of lemon and 1/8th tsp salt, this dip tastes great on your chicken, fish and beef. 5 Ginger Soy: So simple and yet so delicious. Mix together 1/4 cup soy sauce and 1/2 tsp of ginger. Dip your chicken and beef in this as well. 6 BBQ Sauce: Pour out a bit of your favorite BBQ sauce and dip your chicken in it for a true taste treat. 7 Cocktail Sauce: Use this for your shrimp. Add a little horseradish to the mix for an extra kick! 


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About


There are a few important things you want to remember when doing dinner fondue with this method:
    * Make sure you’re using a fondue pot that can get hot enough to gently boil your broth.  You are going to be cooking raw meats and you don’t want to be dealing with food being undercooked.  I use a fondue pot that actually plugs into the wall and let’s me set the temperature.  I love it because I can simmer for cheese and boil for dinner.
    * When you are cooking and eating meats, make sure that you never place raw meat onto your plate.  You should always stab it with your fork and place it directly into the boiling broth.  After it’s cooked you can transfer it to your plate and begin the delicious dipping.
    * Last but not least, cooking times will vary depending on what you’ve put into the broth, but I usually use about a 1.5 to 2 minutes as a good reference point.


 


Tags:

vegetablesfonduemain coursemeat 


Yield:




1 servings





Added:

    Wednesday, February 2, 2011 - 4:01am  


Creator: 

Julie M. 










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Preparation

 1  Grab all your ingredients, put them into your fondue pot, give em a stir or two, and turn up the heat to a low boil.  2  For the dipping sauces:  3  Green Goddess: This is my all time favorite dip for any veggies you cook up and it can be made by mixing together 1/4 cup sour cream, 2 oz. cream cheese, 1 chopped green onion, and a few shakes of salt to taste. It also tastes great with salmon.  4  Curry Dip: Made by mixing together 1/4 cup plain yogurt, 1 tsp curry powder, 1 small squeeze of lemon and 1/8th tsp salt, this dip tastes great on your chicken, fish and beef.  5  Ginger Soy: So simple and yet so delicious. Mix together 1/4 cup soy sauce and 1/2 tsp of ginger. Dip your chicken and beef in this as well.  6  BBQ Sauce: Pour out a bit of your favorite BBQ sauce and dip your chicken in it for a true taste treat.  7  Cocktail Sauce: Use this for your shrimp. Add a little horseradish to the mix for an extra kick!

About


There are a few important things you want to remember when doing dinner fondue with this method:
    * Make sure you’re using a fondue pot that can get hot enough to gently boil your broth.  You are going to be cooking raw meats and you don’t want to be dealing with food being undercooked.  I use a fondue pot that actually plugs into the wall and let’s me set the temperature.  I love it because I can simmer for cheese and boil for dinner.
    * When you are cooking and eating meats, make sure that you never place raw meat onto your plate.  You should always stab it with your fork and place it directly into the boiling broth.  After it’s cooked you can transfer it to your plate and begin the delicious dipping.
    * Last but not least, cooking times will vary depending on what you’ve put into the broth, but I usually use about a 1.5 to 2 minutes as a good reference point.