Coq au Vin Fondue with Chicken and Mushrooms
French-inspired fondue featuring chicken breast, pearl onions, and cremini mushrooms cooked in a rich red wine and chicken broth base. Smoked bacon and herbes de Provence add depth to this interactive dinner experience where each guest cooks their own pieces at the table.
Ingredients
- 3 strips smoked bacon, chopped
- 1 tablespoon all-purpose flourcornstarch1.5:1thickenergluten-free
creates glossier sauce
- 4 cups chicken broth
- 1 cup red wine
- ½ cup prepared marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon dried herbes de Provence
- sea salt(optional)
- freshly ground black pepper(optional)
- 1 pound pearl onions, thawed if frozen
- 8 ounces cremini mushrooms, halved
- 1 ½ pounds boneless skinless chicken breast, cut into 3/4 inch pieces
Instructions
- 1
Place fondue pot over medium heat on stovetop and add chopped bacon; cook until browned.
- 2
Stir flour into pot and cook for 2 minutes.
- 3
Add broth, wine, marinara sauce, minced garlic, and herbes de Provence; bring to simmer.
- 4
Season with salt and pepper to taste.
- 5
Transfer fondue pot with liquid to fondue stand with heat source lit.
- 6
Place onions, mushrooms, and chicken pieces on forks.
- 7
Cook chicken pieces for 3-4 minutes; cook mushrooms and onions for 1-2 minutes each.
- 8
Do not cook chicken on same fork with mushrooms or onions due to different cooking times.
Tips
Use separate forks for different ingredients to avoid flavors mixing and ensure proper cooking times.
Thaw pearl onions before adding to fondue if using frozen.
Good to Know
Refrigerate cooked broth base up to 3 days in airtight container; reheat over medium-low heat before serving.
Prepare broth base up to 1 day ahead; prepare bacon, garlic, and mushrooms; refrigerate separately.
Serve with crusty bread, cooked rice, or roasted potatoes for soaking up broth.
Common Mistakes
Do not mix chicken with mushrooms or onions on same fork to avoid undercooked or overcooked pieces.
Do not skip the 2-minute flour cooking step to avoid raw flour taste.