Coq au Vin Fondue with BONUS - 2 Sauce Recipes

In case you missed the first course of our Fondue night at home, check out the Fiesta Cheese Fondue by clicking HERE and make sure and check back this weekend for the ULTIMATE Chocolate Fondue!

photo courtesy of cleferson

On to the main entree part of our fondue feast!
The Coq au Vin cooking style is my FAVORITE at the melting pot.  You cook a variety of bite sized meats, seafood, and vegetables in this amazing broth. 

Coq au Vin Fondue

• 3 ½ cups vegetable stock
• 2 Knorr vegetable stock bullion cubes
• ½ - 1 (to taste) cup burgundy wine
• ½ cup sliced mushrooms
• 1 TBSP garlic, minced
• 2 green onions, sliced

Things to cook:

• Mushrooms
• Small, bite sized potatoes
• Bite sized steak
• bite sized chicken
• Shrimp

Sauces:

• Teriyaki
• Sweet and Sour
• Cocktail Sauce
• BBQ Sauce
• Peanut Sauce (recipe below)
• Green Goddess Dip (recipe below)

What I usually do is double the recipe and cook in a pot on the stove top. When the mixture comes to a boil, I take out half of the liquid and put it into the electric fondue pot.
Make sure your fondue is cooking at a medium boil! 
I keep the one on the stove top simmering and add some whole mushrooms and quartered red potatoes. Since these veggies take longer than the meats, I like to get those going.
Place bite sized raw meat on separate plates...chicken, steak, and shrimp and serve with a variety of dipping sauces in bowls...sweet and sour, teriyaki, BBQ, peanut sauce (included below), cocktail sauce, etc.
Make sure the kiddos know to cook the chicken all the way through.
As soon as the veggies are tender from the stove, remove with a slotted spoon and serve as well. Green Goddess dip is AMAZING with the veggies (recipe also below) Keep the stock on the stove available for re-filling the fondue pot.

Peanut Sauce
recipe adapted from:  Tyler Florence

• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 teaspoons red chili paste, such as Sriracha
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

Melting Pot Green Goddess Dip

• 8 ounces cream cheese, cut into slices
• 1/2 cup milk
• 1/4 cup sour cream
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold. Use this dip for cooked veggies.

These recipes have been linked up to:
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen
Eat at Home