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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (95g) Recipe makes 2 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 66 | ||
| Calories from Fat 0 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 113mg | 3% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.7g | ||
| Protein 1.1g | 2% | |
Menus using this recipe:
Coq Au Vin Fondue from "the Melting Pot"
SERVES 2 -4
Ingredients
- 3 1/2 cups vegetable stock
- 1/2 cup Burgundy wine
- 1/2 cup sliced mushrooms
- 1 tablespoon garlic, minced
- 2 green onions, sliced
Directions
1
Heat vegetable stock in fondue pot until it begins to simmer.2
Add all other ingredients, bring to simmer.3
Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
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- Course > Main Dish
- Cuisine > European > Western > Swiss
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: CharTrev
On Mar 25, 2008
I didn't want to buy a bottle of wine just for fondue (especially since I spluged on filet mignon!) so I took the other review's suggestion of adding vegetable boullion to this. It was wonderful! May not have been exactly Coq Au Vin, but it was yummy & we'll def. make it again. I think even using the burgandy wine that the extra boullion would make a big difference in the flavor.
From: BxChick
On Mar 13, 2008
I used this recipe for a New Years Eve fondue dinner party, and it worked out really well. I added more garlic than suggested in the recipe, otherwise followed as written. Will use this again, for sure.
From: Baldrax
On Dec 5, 2006
We tried this recipe several times and really liked it, then we went to the Melting Pot and had theirs... it was soo much better. I tasted the Melting Pots version and it was much more strong than this recipe. The next time we made fondue I added 3 Knorr vegetable bouillon cubes and a bit more wine... voilà!
From: AWinPA
On Jul 25, 2006
This was just like the Melting Pot and less expensive. For 2, we used 1/2 large chicken breast (5 oz), 6 oz beef fillet, some large chunks of potatoes, mushrooms, cauliflower and broccoli florets. For dipping sauces, we used horseradish cream, blue cheese butter, BBQ, sweet & sour, teriyaki, and a Thai style peanut. For company, we are planning to serve all of the above with a Spring mix salad with pecans, dried cranberry, and raspberry dressing, plus ice cream for dessert. Awesome!
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