Melting Pot's Coq au Vin Fondue Copycat Recipe (2024)

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This is a Melting Pot Coq au Vin fondue copycat. It’s a chicken broth fondue recipe that takes the classic flavors of Coq au Vin and turns it into a fun dining experience.

Melting Pot's Coq au Vin Fondue Copycat Recipe (1)

I believe fondue parties should make a comeback. They are so fun for your family and guests.

My family and I vacation to bigger cities during the summer months andMelting Potrestaurant is always our favorite fondue place to visit.

We have always ordered the Coq au vin cooking style for our meat fondue.

They serve an entire meal with fondue. A cheese course, meat main course, and dessert.There’s also a salad served in between.

There isn’t a Melting Pot or other fondue restaurant where I live so I like to recreate it at home.

Fondue has been a tradition for me to serve on New Year’s Eve since I was little. My grandmother would bring out her fondue pot and we always enjoyed cooking in oil. However, once we started visiting the Melting Pot on vacations I found a love of cooking in broth fondue.

Melting Pot's Coq au Vin Fondue Copycat Recipe (2)

It’s perfect for bringing in the new year, especially if you have friends and family over for a dinner party to celebrate.

If you have guests who are willing, you could ask each one to bring their own individual pieces of desired meat to share at the table. This can cut the burden of prepping down and you’ll know your guests will enjoy cooking their favorites.

I also have a classic beer cheese fondue and Swiss cheese fondue recipe that I highly recommend serving before the Coq au Vin fondue.

Fondue is a great dinner idea for Christmas, a romantic dinner for Valentine’s Day, an anniversary treat, or in my case, I also had it as a 17th birthday surprise dinner many years ago.

Fondue is not just a fancy meal for adults.

Kidsloveit! It’s a good way to show them how to cook their own food. Kids think it’s so neat to put their fondue forks in the pot and watch it cook. I first started cooking fondue at the age of 7 years old.

Melting Pot's Coq au Vin Fondue Copycat Recipe (3)

If you are planning this for a party and doing larger quantities as I did, I recommend prepping the day before.

All of your meat and vegetables will do well in the refrigerator. The meat will have a chance to marinade too.

The bulk of this meal is spent in the prepping and not the cooking since your guests will be cooking for themselves.

At Melting Pot, they have this amazing Coq au Vin fondue to cook meat in that’s really delicious. I have replicated this fondue for you to try! It flavors your meat as it cooks and is so savory.

We tend to dump all of our vegetables into the pot right from the get-go because it takes a little longer for those to cook. That is one thing I recommend about this recipe: put your veggies in the pot first and get that cooking. The meat can cook around them.

Season all of your meat and vegetables before cooking. Yes, some seasoning and marinade come off in the pot. This is normal and only adds to the broth flavor.

Melting Pot's Coq au Vin Fondue Copycat Recipe (4)

Meat Fondue Broth Vs Oil

Meat Fondue Broth

  • Flavor Infusion:Broth allows you to infuse the meat with a variety of flavors. You can create a flavorful broth by adding herbs, spices, vegetables, and aromatics such as garlic and onions.
  • Healthier Option:Broth is generally considered a healthier option compared to oil, as it is lower in fat and calories. It’s a good choice for those looking for a lighter fondue experience.
  • Versatility:You have the flexibility to experiment with different broths, making it suitable for a variety of meats, including chicken, beef, and seafood.
  • No Splattering:Broth doesn’t splatter like hot oil does, making it safer and easier to manage, especially if children are participating.

Oil Fondue

  • Crispy Texture:Cooking meat in hot oil results in a crispy and golden-brown exterior, providing a different texture compared to broth-cooked meat.
  • Quick Cooking:Oil has high heat conductivity, so it cooks meat quickly. This can be an advantage if you prefer a shorter cooking time.
  • Wide Range of Meats:Oil is suitable for cooking a wide range of meats, including beef, chicken, pork, and even seafood. It’s particularly popular for cooking small, bite-sized pieces.
  • Traditional and Classic:Oil fondue is often considered a more traditional and classic method, and it’s the method typically associated with fondue in many cultures.
Melting Pot's Coq au Vin Fondue Copycat Recipe (5)

Ingredients

Coq au Vin Fondue

  • Reduced-Sodium Chicken Broth
  • Dry Red Wine, like a Burgundy wine
  • White Capped Mushrooms
  • Green Onions
  • Garlic

What to Serve with Fondue Dinner

Meat

  • Garlic Pepper Chicken
  • Teriyaki-Marinated Sirloin
  • Toasted Sesame Tuna
  • Shrimp
  • Applewood Dry-Rubbed Pork

You do not have to use all the meats I used. They can be mixed and matched, use lobster tails, salmon, or any of your favorite local meats.

Melting Pot's Coq au Vin Fondue Copycat Recipe (6)

Vegetables

  • Small Red & Yellow Potatoes
  • Parsnips
  • White Capped Mushrooms
  • Baby Carrots
  • Broccoli

Vegetarian Options

If you need vegetarian options, substitute vegetable broth as the base.

These are great vegetarian options to cook:

  • Mushroom-Stuffed Ravioli
  • Vegetable Potstickers or Dumplings
  • Vegetable Spring Rolls or Rice Paper Rolls
  • Asparagus
  • Sweet Potato Wedges
  • Cubes of Firm or Extra-Firm Tofu
  • Artichoke Hearts
  • Peppers

Dipping Sauces

We have two fondue pots and the other one we typically fill ⅓ full with canola oil to fry meats in. It’s a great alternative to serve your guests.

How to Make Coq au Vin Fondue

  • Cut all meat into bite-sized cubes. Add seasonings and marinades to the meat. I recommend refrigerating for at least 30 minutes to help the seasoning stick to the meat better when it cooks in the fondue.
  • Wash and dice all produce before cooking. Heat garlic in the fondue pot and once it becomes fragrant, add chicken broth and red wine. Add in sliced mushrooms and green onions. Set the temperature to a simmer.
Melting Pot's Coq au Vin Fondue Copycat Recipe (7)
Melting Pot's Coq au Vin Fondue Copycat Recipe (8)
Melting Pot's Coq au Vin Fondue Copycat Recipe (9)
Melting Pot's Coq au Vin Fondue Copycat Recipe (10)
  • Once the pot is simmering, begin adding meat to fondue forks to cook and add vegetables with a slotted spoon to the pot.
  • Cooking times:
    • Chicken: 5 minutes
    • Beef: 2-4 minutes
    • Pork: 4-5 minutes
    • Shrimp: 3-4 minutes if using raw shrimp, about 1 minute if it’s precooked
    • Vegetables: 5-7 minutes
    • Ravioli: 3-4 minutes

You can set these timers on your phone:Melting Pot Food Timer.

Simple Fondue Etiquette:

  • Avoid eating directly off your fondue fork. The metal will be quite hot and the fork is quite sharp.
  • Don’t add raw meat to your dinner plate before cooking to avoid contaminating it. If you’re having difficulties placing it on your fork, use the edge of the dish the raw meat is in to pierce it onto the fork.
  • Each guest or family member should receive two fondue forks to cook with.
  • Make sure you keep track of which fork is yours so you know how long it has been cooking. Most forks come color-coated with two forks in each color.
  • If you are serving more than one course it’s important to give your guests fresh new fondue forks that are clean.
  • Remember to have FUN! It’s meant to be an enjoyable experience with your family and friends.
Melting Pot's Coq au Vin Fondue Copycat Recipe (11)

Recommended Recipes

Melting Pot's Coq au Vin Fondue Copycat Recipe (12)

Melting Pot’s Coq au Vin Fondue Copycat Recipe

This is a Melting Pot Coq au Vin fondue copycat. It's a chicken broth fondue recipe that takes the classic flavors of Coq au Vin and turns it into a fun dining experience.

4.63 from 35 votes

Print Pin Rate

Course: Main Dishes

Cuisine: Swiss

Prep Time: 30 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 37 minutes minutes

Servings: 6 Servings

Author: Tiffany

Ingredients

Coq au Vin Fondue

  • 32 ounces Reduced-Sodium Chicken Broth, substitute vegetable broth for a vegetarian fondue
  • ½ cup Dry Red Wine, such as Burgundy Wine
  • 1 tablespoon Minced Garlic
  • 2 tablespoons Finely Chopped Mushrooms
  • 2 tablespoons Finely Chopped Carrots
  • 2 tablespoons Finely Chopped Onion
  • 2 Thinly Sliced Green Onions

Meat Options (Pick Any) Cut into 1" Cubes

  • 1 pound Garlic Pepper Chicken Breast
  • 1 pound Teriyaki-Marinated Sirloin
  • 1 pound Dry Applewood Rubbed Boneless Pork Chops
  • 3 Tuna Filets, tossed with toasted sesame seeds
  • 1 pound Shrimp, seasoned with Salt & Pepper, peeled, veined, no tail
  • 1 pound Lobster Tail

Vegetables and Other Side Options

  • Whole Small Yellow or Red Potatoes, about 2″ in diameter
  • Baby Carrots
  • Whole Mushrooms, white capped or cremini
  • Broccoli Florets
  • Asparagus
  • Cubes of Firm or Extra-Firm Tofu
  • Artichoke Hearts
  • Peppers
  • Mushroom-Stuffed Ravioli
  • Vegetable Potstickers or Dumplings
  • Vegetable Spring Rolls or Rice Paper Rolls

Instructions

  • Wash and finely dice carrots, onion, and mushrooms. Finely slice green onion stalks.

  • Heat garlic in the fondue pot and once it becomes fragrant, add chicken broth and red wine. Add chopped mushrooms, onions, carrots, and green onions. Set the temperature to a simmer.

  • Once the pot is simmering, begin adding meat on fondue forks.

  • You can set these timers on your phone from Melting Pot:

    Melting Pot Food Timer

    Chicken: 5 minutes

    Beef: 2-4 minutes

    Pork: 4-5 minutes

    Shrimp : 3-4 minutes if using raw shrimp, about 1 minute if it's precooked

    Vegetables: 5-7 minutes

    Ravioli, Potstickers, and Spring Rolls: 3-4 minutes

As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

Notes

  • This fondue meal uses an electric fondue pot. Be mindful of where you place the cords on your table around your plates and guests and don’t forget the extension cord.
  • Never eat directly off of fondue forks. It will be hot!
  • Do not touch dinner plates with raw meat. If I have trouble getting the raw meat to stay on my fondue fork, I like to press it against the rim of the dish it’s in so it sticks.
  • Always cut into your piece of meat to check for doneness if you are unsure.
  • For more tips read the post above.

Nutrition

Calories: 546 kcalCarbohydrates: 6 gProtein: 89 gFat: 15 gSaturated Fat: 5 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 6 gTrans Fat: 0.1 gCholesterol: 298 mgSodium: 347 mgPotassium: 1557 mgFiber: 1 gSugar: 2 gVitamin A: 3393 IUVitamin C: 4 mgCalcium: 97 mgIron: 4 mg

Melting Pot's Coq au Vin Fondue Copycat Recipe (2024)

FAQs

Is fondue better with oil or broth? ›

When making fondue, the first thing to consider is what type of ingredients you want to use; if you are a vegetarian, you may prefer the oil. The oil is also a healthier option because it contains no fat or calories. However, if you like meat and cheese, the broth is better because it has more flavors.

What is the best oil for fondue? ›

Olive oil, while delicious, is not the best choice for fondue because it has a strong flavour and a relatively low smoke point. Instead, consider using Canola oil, which is inexpensive, has a neutral flavour, and has a high smoke point. Peanut oil, grapeseed oil, and sunflower seed oil are good options.

What kind of meat is best for fondue? ›

Now isn't the time to go for budget steak, so indulging in higher-price, higher-quality meat cuts such as sirloin, tenderloin, and even filet mignon is the way to go. These cuts are all tender, rich in flavor, and all but guaranteed to stay juicy after cooking.

What is a substitute for cornstarch in fondue? ›

The cornstarch protects the proteins and the fat in the cheese from breaking down and becoming clumpy and lumpy. Some recipes use flour, but I think that changes the taste of the fondue, making it more starchy. That being said, if you don't have cornstarch you can substitute flour.

What should you not do with fondue? ›

Fondue rules

You must not double dip, and never put your fork directly into your mouth.

Why do you put lemon juice in fondue? ›

Lemon juice helps stabilize the emulsion of melted cheese and wine, while providing a bright flavor to balance the dairy-fat richness. Keeping the heat low while melting the cheese prevents the fondue from breaking.

What vegetables are good in fondue? ›

Vegetables such as asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini are delicious if roasted first. Or steam some green beans, pearl onions, and radishes, or a variety of baby potatoes like Yukon Gold, fingerling, red, or purple.

Can you use a crockpot for oil fondue? ›

Introduction: Crock-Pot Fondue

It's as simple as throwing your favorite fondue ingredients in a mason jar and placing them in the crock pot in a water bath; a process comparable to a makeshift sous-vide.

What are the 4 types of fondue? ›

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

Do you season meat before fondue? ›

Bring the oil to a low simmer in the fondue pot. Season meat with salt and pepper and pierce it with the fondue spears. Carefully place the steak pieces into the fondue pot and cook until browned–about 5-7 minutes. Remove from pot and season again with salt and pepper if desired.

What is the best bread for fondue? ›

Typical fondue bread cubes are cut from white bread, but half-white or wholegrain bread also works well. If you like, you can also use wholemeal bread or bread for toasting, fried in butter. Other options include boiled potatoes, blanched vegetables or fruit (e.g. pears, apples or grapes).

What is fondue with broth called? ›

Broth. Fondue Chinoise. Fondue chinoise (lit. "Chinese fondue") is a common name for hot pot, where meat and vegetables are cooked in a shared pot of broth, or pieces of thinly sliced meat are dipped with a fondue fork into boiling broth with salad as side dish.

Why put flour in fondue? ›

And to prevent clumping, put a little flour in with the cheese. It keeps the temp change from clumping the cheese.

What can I add if my fondue is too thick? ›

Here a simple solution to this problem: Add a bit of cream, and it will help you make the fondue smoother, finer and it even adds a bit of extra flavor.

What can I use if I don't have a fondue set? ›

No fondue pot? Then just use a heavy bottomed pan. You should really keep some heat under the pan whilst enjoying your feast, perhaps try to rig up a trivet to stand the pan on with a couple of tealights underneath. Just make sure that you make the actually fondue on a hob and that it is hot when it reaches the table.

What is the best liquid fuel for fondue? ›

Gel fuel works great for cheese fondue (and you can also use alcohol fuel for it, but you may want to reduce the heat slightly by reducing the size of the openings on your burner).

Can I use broth instead of oil? ›

There are so many things you can substitute for oil when sauteing. Water works for a start, but you can also try vegetable broth, cooking wine, vinegar or soy sauce. Not only are you eliminating harmful oils with these options, you're also infusing your food with additional flavor!

What are the best things to fondue? ›

A French baguette, breadsticks, sourdough and pretzles work well with the flavors of melted cheese. Cured meats: If you want some extra protein, cured meats like salami, prosciutto, soppressata and chorizo are great options for fondue. The cheese can balance some of the spice from chorizo or soppressata.

References

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