Let the fondue feast continue! First, I apologize for the photo — it was difficult to capture a good shot in our dimly lit living room. I recently shared my Cheddar Swiss Fondue recipe as a first course; this Coq Au Vin fondue served as our second course. “Coq au vin” literally means “rooster in wine.” No roosters were harmed here — the name reflects a classic wine-based braise and is inspired by The Melting Pot’s version of this dish.

This fondue works well with a variety of proteins. We often use chicken and steak, but shrimp or salmon are excellent choices too. If you’ve been to The Melting Pot, you might remember the assortment of dipping sauces they offer. To make fondue at home without a lot of extra effort, you don’t need to recreate every sauce from scratch. Bottled teriyaki and barbecue sauces are convenient and tasty options for meat. For fish, a simple lemon, white wine and butter sauce pairs beautifully. If you want to experiment, try recreating a few specialty sauces occasionally — curry and green goddess-style dips are favorites here.

Coq Au Vin Fondue

Serves 4

Ingredients:

– 3 (14.5 ounce) cans vegetable broth

– 1 cup red wine (Burgundy is traditional; cabernet sauvignon also works)

– 2 garlic cloves, minced

– Optional: sliced green onion, mushrooms

– Meat: Plan on at least 2 pounds of protein for four people. Cut chicken, steak, shrimp, or salmon into bite-size pieces. Small red potatoes and sturdy vegetables also cook well in this fondue.

Directions:

1. If you are serving multiple fondue courses, do as much prep as possible ahead of time so you only need to clean the pot between courses. For the Coq Au Vin fondue, trim excess fat from the meat and cut into bite-size pieces. Season lightly with salt and pepper, cover, and refrigerate until ready to cook.

2. Heat the fondue pot to high, then add the wine, broth, and garlic. Bring to a simmer and cook for about 3–4 minutes. The broth is ready when a piece of meat dropped into it begins to cook immediately. Cooking times vary: chicken generally takes about 4 minutes; steak usually takes 2–3 minutes depending on your preferred degree of doneness; shrimp and salmon will cook more quickly.

Notes:
– Exercise care when handling raw meat. Do not place raw pieces on the same plate you will use for cooked meat. Keep raw meat on a separate platter with its own utensils, and provide each guest a clean plate and fork for eating. Ensure all meat is fully cooked before consuming.

– As you cook, the broth will slowly evaporate. Larger fondue pots require more liquid to keep the broth at a safe level; I use three cans of broth for my pot. If you’re using a smaller pot, start with two cans of broth plus 1/2 cup of wine and replenish as needed.