2 cups of red wine
2 cups of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of thyme
1 tablespoon of dried estragon
1/4 cup of finely chopped green onion
750g boneless, skinless chicken breast, cut into cubes
1/3 cup of brandy
2 cups of red wine
2 cups of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of thyme
1 tablespoon of dried estragon
1/4 cup of finely chopped green onion
750g boneless, skinless chicken breast, cut into cubes
1/3 cup of brandy
In a saucepan, combine the red wine, chicken broth, salt, thyme, and green onion
Bring to a simmer and cook for 15 minutes
Strain into a fondue pot and serve, keeping the liquid warm over a candle flame
Skewer pieces of chicken onto fondue forks or skewers and dip them in the sauce
Cook until the chicken is cooked through
Remove from heat to prevent burning your lips
Skewer the remaining chicken onto a fork and dip it into one of the accompanying sauces for the chicken fondue
Note: when all the chicken is cooked, add the brandy to the saucepan
Simmer and serve to guests.
