Coq au Vin Fondue
The name “coq au vin” means “chicken in wine,” which makes this popular French dish perfect for a Bacchus fondue.
INGREDIENTS | SERVES 4
- 1½ pounds skinless, boneless chicken breasts
- 1½ tablespoons olive oil
- 4 cups Burgundy wine, or as needed
- 2 carrots
- 10 fresh small mushrooms
- Light Horseradish Dressing
- 2 shallots
- 1 garlic clove
- Quick Honey Mustard
- 2 bay leaves
- Sour Cream and Mustard Dip
- 2 sprigs thyme
- 2 sprigs parsley
Rinse the chicken breasts. Pat dry and cut into thin strips. Peel the carrots; blanch briefly in boiling water. Drain thoroughly and thinly slice. Wipe the mushrooms with a damp cloth and slice. Peel and chop the shallots. Peel and slice the garlic clove.
Gather together the bay leaves, thyme, and parsley in a piece of cheesecloth about 6 inches by 6 inches. Use a piece of string to tie the cheesecloth and attach a cork to the other end of the string. (This makes it easier to remove the herb bouquet from the fondue.)
Heat the olive oil in a medium saucepan. Add the shallots and sauté until tender. Add the garlic. Add the Burgundy to the sautéed shallots. Lower in the spice bag. Bring to a boil. Remove the spice bag and transfer the liquid to the fondue pot. Keep the liquid simmering throughout the meal.
Use a dipping fork or metal skewer with a wooden handle to thread the chicken strips. Cook in the wine until the chicken is cooked through. Skewer the mushrooms and carrots and cook as desired. Serve with the sauces for dipping.
