2 cups of red wine
2 cups of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of dried thyme (optional)
1/4 cup of finely chopped green onions
750g chicken breasts, boneless, cut into cubes
1/3 cup of cognac (optional)
2 cups of red wine
2 cups of chicken broth
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 tablespoon of dried thyme (optional)
1/4 cup of finely chopped green onions
750g chicken breasts, boneless, cut into cubes
1/3 cup of cognac (optional)
In a saucepan combine the wine, broth, salt, pepper, thyme, and green onions
Bring to a simmer and cook for 15 minutes
Strain into a fondue pot and serve at the table, keeping the liquid warm
Skewer chicken pieces onto toothpicks or fondue forks and dip into the sauce
Cook until cooked through
Remove from skewers to avoid burning lips
Serve on a garfish and dip in one of the accompanying sauces
Note: when all the chicken is cooked, add the cognac to the saucepan
Simmer for 4 cups and serve to guests
Serves 4.
