A cooking style favored in the French countryside. It combines the flavors of fresh herbs, mushrooms, garlic, and a hearty Burgundy Wine
Coq Au Vin Fondue
Origin: Diane's Favorites
Yield: 2-4 servings
Prep Time: 15 minutes
Prep Time: 15 minutes
Ingredients:
● 3 1/2 cups vegetable stock
● 1/2 cup Burgundy wine
● 1/2 cup fresh mushrooms, sliced
● 1 Tbsp. fresh garlic, minced
● 2 green onions, sliced
● fresh herbs, to taste
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, pork and chicken will take slightly longer. Also use a slotted spoon to put halved red potatoes in bottom of pot to cook as you are cooking your meat and seafood. Take the necessary precautions so you don't eat raw meat!
● 3 1/2 cups vegetable stock
● 1/2 cup Burgundy wine
● 1/2 cup fresh mushrooms, sliced
● 1 Tbsp. fresh garlic, minced
● 2 green onions, sliced
● fresh herbs, to taste
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, pork and chicken will take slightly longer. Also use a slotted spoon to put halved red potatoes in bottom of pot to cook as you are cooking your meat and seafood. Take the necessary precautions so you don't eat raw meat!
2 comments:
I have a fondue set...let's do a family fondue night! Trader Joe's shopping included!
Sounds like a lot of fun! Just name the date!
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