Coq au Vin Broth Fondue Recipe

Coq au Vin Broth Fondue Recipe

Photos of Coq au Vin Broth Fondue Recipe

How To Make Coq au Vin Broth Fondue

Preparation: 30 minutes
Cooking: 2 hours
Total: 2 hours 30 minutes



  • 4 chicken thighs, bone-in and skin-on
  • 4 strips of bacon, diced
  • 1 onion, sliced
  • 2 carrots, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 cup red wine
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 sprig of thyme
  • Salt and pepper, to taste
  • Crusty bread, for serving


  1. Preheat the oven to 325°F (165°C).

  2. In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon fat in the skillet.

  3. Season the chicken thighs with salt and pepper, then brown them in the bacon fat over medium-high heat. Remove the chicken and set aside.

  4. In the same skillet, add the onion, carrots, and garlic. Cook until softened, about 5 minutes.

  5. Deglaze the skillet with the red wine, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce the wine slightly.

  6. Add the chicken broth, bay leaf, and thyme to the skillet. Bring to a simmer.

  7. Transfer the chicken and bacon to a large oven-proof dish. Pour the broth mixture over the chicken.

  8. Cover the dish with foil and bake in the preheated oven for 1.5 to 2 hours, or until the chicken is tender and cooked through.

  9. Remove the bay leaf and thyme sprig from the broth. Serve the Coq au Vin Broth Fondue with crusty bread for dipping.


  • Calories : 375kcal
  • Total Fat : 20g
  • Saturated Fat : 6g
  • Cholesterol : 140mg
  • Sodium : 750mg
  • Total Carbohydrates : 8g
  • Dietary Fiber : 1g
  • Sugar : 3g
  • Protein : 35g
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