This is based on the Coq au vin cooking style from the Melting Pot restaurant. Broth fondue style cooking can be used to cook beef, chicken, shrimp or any other protein you feel like cooking.
To serve this, it is best done with a fondue pot but any vessel that will keep the liquid just under the boiling threshold to cook the meats.
Ingredients:
5 cloves of garlic minced
3 Cremini mushrooms diced
1 14oz can of vegetable broth
1 can of water (use the broth can)
1 - 1 1/2 cup of Pinot Noir wine
3 - 4 red potatoes washed and quartered
5 - 6 Cremini mushrooms (whole)
Preparation:
In a large saucepan, bring to a boil water and broth. Once boiling, mix in garlic, mushrooms and wine covered until at a boil. Once at a full boil remove from heat and place in fondue pot over high heat.
Serving:
This should remain steaming the entire time and be in a slow rolling boil for serving purposes. Meats should be skewered and placed in the liquid for 2 - 3 minutes depending on doneness. Use a slotted spoon to retrieve potatoes and mushrooms from the liquid (takes about 7 - 10 minutes for these to be fully cooked through)
Serving side suggestions:
Teriyaki Sauce
Simple and Tasty Barbecue Sauce
Melting Pot style Gorgonzola Port sauce
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