Chicken Fondue.....Mmmm!

We have a new fondue pot that has gotten dusty with lack of use. Last Friday evening, the D and I decided to make fondue for dinner. We found this broth recipe, and it did not fail us, which is why I'm sharing it on this blog. Cooking meats and veggies in a fondue broth takes a while, and we had a great time cooking our chicken, carrots, broccoli and potatoes at the kitchen table while we watched clips from the Royal Wedding on the news. We felt so fancy!

NOTE: I used 3/4 cup of apple cider vinegar diluted with water in place of white wine, and the chicken came out bursting with tasty flavors. It was definitely the best part of the meal.

3 cups chicken stock
3/4 cup white wine
2 Tbsp Garlic (chopped)
2 tsp rosemary (dry or fresh)
2 tsp oregano (dry or fresh)

Begin by sauteing the garlic in a splash of the chicken stock for about a minute, just to bring out the flavor. Add the white wine and deglaze any garlic on the pan, and let evaporate for about two minutes. Finally, add chicken stock and herbs and bring to a slow boil. The broth is ready to cook your meat! Use these time estimates for your raw meat and veggies:

- Beef (steak) 2-3 minutes (Depends how rare you like it).
- Chicken 3-5 minutes (Make sure ALL pink is gone from meat).
- Seafood 1-3 minutes (Go easy on the lobster and salmon!)
- Veggies: Broccoli, zucchini and mushrooms 2-3 minutes, potatoes 5-8 minutes (just dump them in and scoop them out with a slotted spoon).