Coq Au Vin Fondue from "the Melting Pot"

"The Melting Pot is a fondue place where you can enjoy a delicious, leisurely meal. Unfortunately, it's rather expensive. I found this recipe on another website posted by Uncle Phaedrus. Serve with your choice of uncooked meats and veggies. Let guests cook their choice of meats and veggies in the fondue broth."
 
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photo by xasper8ing photo by xasper8ing
photo by xasper8ing
Ready In:
15mins
Ingredients:
5
Serves:
2-4
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ingredients

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directions

  • Heat vegetable stock in fondue pot until it begins to simmer.
  • Add all other ingredients, bring to simmer.
  • 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.

Questions & Replies

  1. Can I make this in advance. I wanna prepare the fondue and refrigerate it then use it like 8 hours later?
     
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Reviews

  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. Amazing recipe. I did add 2 additional cloves of garlic and cabernet wine instead of burgundy. We cooked steak, shrimp. Zucchini, brocolli and escarole. Italian bread on the side.
     
  5. Again another fondue that tasted just like the Melting Pot. I did add baby new red potatoes that I halved and started the potatoes and vegetable stock at the same time once it came to a boil I did add all the other ingredients and left it cooking until after we were finished with the cheese fondue and than added whole baby portobello mushrooms. For people like me that do not know wines that well pinot noir is the same as Burgundy wine. I used both a pound of shrimp and beef tenderloin and everybody really enjoyed this fondue along with the potatoes and mushrooms plus a horseradish sauce and aioli sauce I also made to compliment the vegetables and seafood/meat.
     
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Tweaks

  1. Added halved baby new red potatoes initially and at the very end added baby portobello mushrooms.
     
  2. I accidentally used chicken stock instead of vegetable broth...but it still turned out really good. I can't wait to bust out my fondue pot again to make this the correct way. Great recipe!
     
  3. Yummy! I replaced 1 cup of the broth with chicken broth and doubled the garlic. I think this was at least as good as the melting pots and sooo much less expensive. Thanks for a great recipe!
     

RECIPE SUBMITTED BY

<p>I am single, although I have a great BF. I love the Pacific Northwest and I have no idea why I'm still stuck in the desert! I like trying new foods and I love perusing the recipes on this site and allrecipes.com, even if I'm too lazy to make the vast majority of them. I also love to write and edit things.</p>
 
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