- 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