The Melting Pot’s Coq Au Vin Cooking Style - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

The Melting Pot’s Coq Au Vin Cooking Style

INGREDIENTS

* 30 OZ CHICKEN OR VEGETABLE BROTH
* 14 OZ RED BURGUNDY WINE
* 1 TBL DICED GARLIC
* 1/4 CUP SLICED BUTTON MUSHROOM CAPS
* 1/8 CUP SLICED GREEN ONIONS
* 1/2 TSP CORSE BLACK PEPPER

PROCEDURE

  • BRING BROTH TO A BOIL
  • ADD THE REMAINING INGREDIENTS
  • WAIT FOR THE MIXTURE TO COME BACK TO A LIGHT BOIL BEFORE STARTING TO FONDUE!

***You can fondue any kind of meat, seafood, or vegetable with this cooking style.  We recommend: chicken, center cut filet, duck, pork, shrimp, Portobello mushrooms, broccoli, squash, small red potatoes.

***Be sure to cut everything into bite size pieces (1 oz pieces).  This will help cook the food faster and make it easier on your guest to eat.

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