Coq Au Vin Fondue From The Melting Pot Recipe 45

COQ AU VIN FONDUE FROM "THE MELTING POT"

Coq Au Vin Fondue from

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.

Provided by darthlaurie

Categories Swiss

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 65.6, Fat 0.1, Sodium 4, Carbohydrate 5.2, Fiber 0.7, Sugar 0.7, Protein 1.1

COQ AU VIN FONDUE FROM THE "MELTING POT" RECIPE - (4/5)

Coq Au Vin fondue from the

Provided by á-34082

Number Of Ingredients 5

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

Steps:

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.

COQ AU VIN

Coq Au Vin image

Make and share this Coq Au Vin recipe from Food.com.

Provided by salvador1709

Categories Chicken Thigh & Leg

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

3 -3 1/2 lbs chicken legs with thigh
4 carrots, cut finger size
1 cup chicken broth
1/2 cup flour
1 garlic clove, crushed
1 teaspoon salt
1 cup apple juice, with
1 tablespoon vinegar (wine substitute)
1/4 teaspoon pepper
6 slices bacon, diced
1/2 teaspoon salt
6 small onions, quartered
8 ounces canned mushrooms
1/2 teaspoon crushed thyme leaves
1 bay leaf
2 large parsley sprigs
cheesecloth (or tea ball)

Steps:

Wash chicken and pat dry.
Mix flour, salt and pepper; coat chicken with flour mixture.
Bake in 350°F oven for 35 to 45 minutes.
Fry bacon until crisp, drain fat.
In large saucepan or skillet cook onions until tender.
Add remaining ingredients.
Now add the chicken and bacon.
Cover; simmer about 1 hour or until chicken is tender.
Remove Bouquet Garni before serving, sprinkle with snipped parsley.
You may combine ingredients and place in a 2-quart casserole and hold in 350°F oven for 45 to 60 minutes.
Place 1/2 teaspoon crushed thyme leaves, 1 bay leaf and 2 large sprigs parsley in cheese cloth bag or place them in tea ball.

Nutrition Facts : Calories 978.8, Fat 57.8, SaturatedFat 16.9, Cholesterol 305.7, Sodium 1893.2, Carbohydrate 39.3, Fiber 5.2, Sugar 14.2, Protein 72.5

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