Coq Au Vin Fondue from "the Melting Pot"

From: Allie in Cali

On Feb 23, 2009

Great Fondue, thanks! Everyone loved it! I added 2 bullion cubes and kind of wish I did'nt, it made it a bit salty and took away from the wine/merlot flavor so be carefull and make it as written first, only add boullion after you let everything simmer together if you think it still needs more kick!

From: Bittersweetened

On Feb 15, 2009

We stayed in for Valentine's Day and had this, and it was very close to the real thing. I only wish we had access to some of the dipping sauces they provided. Our fondue pot is a little large, so I think we need to double the recipe next time so that the liquid goes over the meats to fully cook. I also used a cabernet wine. It worked great, thanks for posting!

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!

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!