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

What is the best oil for fondue? ›

Canola oil and peanut oil are both excellent options for fondue, and both have a high smoke point so that they won't burn as quickly as other oils. Peanut oil also has a milder taste than canola oil, which may be preferable if you want neutral-tasting food.

Is oil or broth better for fondue? ›

This German meat fondue (or fleischfondue) is cooked in hot broth instead of hot oil, which is delicious and lower in fat, which many people prefer. Because broth boils at 212 F/100 C, the meat will take longer to cook, but that only enhances the party experience.

How much meat per person for fondue? ›

Plan around 200 g (7 oz) of meat per person: in cubes for Bourguignonne fondue, and thinly sliced or even stuffed with cheese for a Chinese hot pot.

Can I use flour instead of cornstarch for fondue? ›

When making cheese fondue, always use a thickener. Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

What meat is best for fondue? ›

The best cut of beef 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.

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 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 vegetables are good in fondue? ›

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

What is a good side dish for fondue dinner? ›

There are so many options to choose from for this classic side, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels. Whichever bread you choose, be sure to toast it first slightly so it doesn't fall apart in your fondue.

What is the etiquette for eating fondue? ›

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

What meat and vegetables are good for fondue? ›

What to Dip in Cheese Fondue
  • Bread. Crusty bread is usually the #1 pick for cheese fondue because, well, it's the best at soaking up all its cheesy goodness. ...
  • Apples & Pears. ...
  • Broccoli & Cauliflower. ...
  • Bell Peppers. ...
  • Roasted Potatoes. ...
  • Meatballs. ...
  • Roasted Brussels Sprouts. ...
  • Filet Mignon.
Jul 29, 2019

What is the best cheese for fondue? ›

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you aren't sure what to pick, use even amounts of these three. Together are lush and complex. For classic Swiss cheese fondue (meaning one like what you would find in Switzerland), a mix of traditional, firm mountain-style cheeses is best.

What kind of cheese do you use for fondue? ›

Best Cheese for Fondue

This fondue recipe calls for Gruyère and Swiss cheeses because they're creamy, buttery, and melt smoothly. Other good choices include Gouda, fontina, and Emmental.

Why is my chocolate fondue oily? ›

The sugar dissolves in that bit of liquid added to the chocolate and turns into gooey syrup on which cocoa particles stick. It all forms a thick and lumpy mass that separates from the cocoa butter. The separated cocoa butter gives the mass its oily appearance.

Is vegetable oil ok for fondue? ›

Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat. When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking.

What is the best heat source for fondue? ›

Ideally you will use an alcohol burner or electric fondue pot. The Swiss prefer a traditional alcohol burner used under a thick-bottom cast iron or stainless steel pot. For safety reasons the electric fondue pot has become very popular in America and seems to work just fine.

What food do you use for oil fondue? ›

Fondue, a classic casual dinner party meal, comprises cubes of meat, vegetables and seafood cooked in hot oil at the table.

Can you use avocado oil for fondue meat? ›

I suggest Avocado oil (520°F | 270°C), rice bran oil (450°F | 232°C), refined peanut oil (445°F | 231°C) or coconut oil (450°F | 232°C). These oils have a higher smoke point or higher temperature, to prevent the oil from burning.

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