Coq au Vin Fondue

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 6 servings




In saucepan, heat oil over medium heat; cook pancetta, stirring occasionally, until lightly browned, 3 to 4 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate; set aside. In same saucepan, cook garlic, onion and thyme, stirring, until onion has softened, 4 to 5 minutes.

Add tomato paste to saucepan; cook for 1 minute. Add wine, and cognac (if using), scraping any browned bits. Add broth, stock and bay leaf; season with salt and pepper. Bring to boil. Reduce heat; simmer until liquid is reduced slightly, 15 to 20 minutes. Remove bay leaf.

Pour mixture into fondue pot and set burner to medium-high heat. Add reserved pancetta; garnish with parsley (if using).

Meanwhile, arrange chicken, bacon, pearl onions, mushrooms, potatoes, carrots and baguette cubes on large platter for cooking and dipping in broth.

Test Kitchen Tip: The veal stock in this recipe can be replaced with a can (284 ml) of condensed chicken broth.


Nutritional facts PER SERVING: about

  • Calories 120
  • Total fat 3 g
  • Saturated fat 1 g
  • Cholesterol 20 mg
  • Sodium 450 mg
  • Total carbohydrate 9 g
  • Sugars 4 g
  • Protein 14 g
  • Iron 0.5 mg
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Appetizers & Snacks

Coq au Vin Fondue