I finally nailed the Melting Pot’s Coq au Vin fondue flavor at home, with rich chicken broth, wine, mushrooms, garlic, and herbs in every bite. This copycat is the kind of recipe that makes plain chicken feel restaurant-worthy.

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I’m obsessed with this Melting Pot’s Coq au Vin fondue copycat because it tastes like the restaurant version I always want more of, but with a deeper, saucier edge. The dry red wine brings that bold French bistro bite without getting fancy about it, and the mushrooms soak up all that savory richness like they were built for this pot.

And honestly, I love how every bite feels a little different depending on what I dunk. But the real pull is that glossy, deeply seasoned fondue energy.

Big flavor. No boring pot of broth pretending to be dinner at all.

Ingredients

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Chicken broth keeps it cozy and savory without making the fondue feel too heavy.
Dry red wine adds that classic coq au vin richness you’ll totally notice.
Butter gives the broth a silky, round feel.
Basically, it makes everything better.
Bacon brings smoky, salty bits that make the pot taste restaurant-level.
Mushrooms soak up the broth and add earthy, meaty bites.
Shallots taste softer than onions, with just enough sweetness.
Garlic makes the whole pot smell amazing.
No surprise there.
Tomato paste adds depth and a little tangy backbone.
Brandy or cognac gives a warm, fancy note without being fussy.
Thyme and bay leaf keep things herby, cozy, and very French-ish.
Heavy cream smooths the edges and makes the broth feel lush.
Plus, the dippers make it fun: bread, chicken, potatoes, and broccoli all win.

Ingredient Quantities

6 cups low sodium chicken broth

1 1/2 cups dry red wine, such as Pinot Noir

1/4 cup unsalted butter

1 tablespoon olive oil

4 slices bacon, chopped

8 ounces cremini or button mushrooms, sliced

2 small shallots, minced (about 1/2 cup)

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons brandy or cognac

1 tablespoon Worcestershire sauce

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1 bay leaf

1/4 cup heavy cream

2 tablespoons cornstarch mixed with 2 tablespoons cold water, for thickening if desired

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

Assorted dippers: cubed crusty bread, cooked chicken pieces, steamed baby potatoes, blanched broccoli florets

How to Make this

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1. In a large saucepan over medium heat, combine 6 cups low sodium chicken broth and 1 1/2 cups dry red wine; bring to a gentle simmer and keep warm.

2. In a skillet, melt 1/4 cup unsalted butter with 1 tablespoon olive oil over medium heat.

3. Add 4 slices chopped bacon and cook until crisp; remove with a slotted spoon and set aside, leaving bacon fat in the skillet.

4. Add 8 ounces sliced cremini or button mushrooms to the skillet and sauté until browned, then add 2 small minced shallots and 3 minced garlic cloves and cook until softened.

5. Stir in 2 tablespoons tomato paste and cook 1 minute, then carefully add 2 tablespoons brandy or cognac and stir to deglaze the pan.

6. Transfer the mushroom mixture to the warm broth and wine base; add 1 tablespoon Worcestershire sauce, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, and 1 bay leaf. Simmer 10 minutes to meld flavors.

7. Stir in 1/4 cup heavy cream, return the reserved bacon to the pot, and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; taste and adjust seasoning.

8. If you prefer a slightly thicker fondue, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth, then gradually stir into the simmering fondue and cook until slightly thickened, about 2 minutes.

9. Remove the bay leaf and serve warm in a fondue pot over a low heat source with assorted dippers such as cubed crusty bread, cooked chicken pieces, steamed baby potatoes, and blanched broccoli florets.

Equipment Needed

1. Large saucepan (for warming broth and wine)
2. Heavy skillet or sauté pan (for bacon and mushrooms)
3. Slotted spoon (to remove crisp bacon)
4. Chef knife and cutting board (for slicing mushrooms, shallots, garlic)
5. Measuring cups and spoons
6. Whisk (for cornstarch slurry and finishing)
7. Wooden spoon or silicone spatula (for stirring and deglazing)
8. Fondue pot with a low heat source or a small slow cooker plus ladle (for serving)

FAQ

Q: Can I make this in a fondue pot or on the stovetop? A: Yes. Keep the fondue pot on low heat to maintain a gentle simmer and stir occasionally. On the stovetop use a heavy-bottomed saucepan and transfer to a heatproof serving pot to keep warm.

Q: Can I substitute the wine or brandy? A: Use a dry red wine like Pinot Noir for best flavor. If you prefer no alcohol, replace wine with additional low sodium chicken broth and omit the brandy, then boost tomato paste and Worcestershire for depth.

Q: How do I prevent the fondue from breaking when I add cream? A: Temper the cream by whisking a few tablespoons of hot broth into it before stirring into the pot. Keep heat low and do not boil after adding cream.

Q: How can I thicken the fondue if it is too thin? A: Whisk the cornstarch with cold water to make a slurry, then stir it into the simmering fondue a little at a time until desired thickness is reached. Cook 1 to 2 minutes to remove any starchy taste.

Q: What dippers work best and how should they be prepared? A: Cubed crusty bread, cooked chicken pieces, steamed baby potatoes, and blanched broccoli are ideal. Make sure dippers are warm and bite sized so they hold up when dipped.

Q: How long can leftovers be stored and how do I reheat them? A: Store cooled fondue in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, whisking in a splash of broth or cream to restore creamy consistency.

Melting Pot’s Coq Au Vin Fondue Copycat Recipe Substitutions and Variations

Dry red wine (1 1/2 cups): use nonalcoholic option such as unsweetened cranberry or pomegranate juice with 1 tablespoon red wine vinegar; or substitute low-sodium beef broth for richer, meatier flavor; or use extra chicken broth with 2 teaspoons balsamic vinegar for acidity.
Bacon (4 slices): swap pancetta or guanciale for authentic cured pork flavor; or use smoked ham or kielbasa for smokiness; or use turkey bacon to reduce fat while keeping smoky notes.
Brandy or cognac (2 tablespoons): substitute dry sherry or Marsala wine for similar depth; or use 2 tablespoons apple juice plus 1 teaspoon sherry vinegar for nonalcoholic brightness; or omit and increase tomato paste by 1 teaspoon and add a splash more Worcestershire.
Heavy cream (1/4 cup): replace with half and half for a lighter finish; or use full-fat coconut milk for a dairy free option with slight coconut note; or whisk 2 tablespoons softened butter into 1/4 cup whole milk for similar richness.

Pro Tips

– Brown the mushrooms in a hot, wide skillet so they develop color and shed moisture. Work in a single layer and avoid crowding the pan; if they steam instead of brown, do them in batches.

– When you add the brandy or cognac, remove the pan from direct heat and pour slowly, then return to heat to deglaze. This helps lift those tasty browned bits without risking a flare up.

– Let the wine simmer down a bit before combining with the broth to concentrate flavor and prevent the fondue from tasting too sharp. Taste as you go and balance with a touch more cream or a pinch of salt if it feels acidic.

– If you need to thicken, whisk your cornstarch slurry thoroughly and add it gradually while simmering. For a silkier finish, finish with the cream off heat and stir gently so it does not break.

– Keep the fondue warm but not boiling while serving. A low steady heat preserves texture and keeps dippers from becoming soggy. Reheat gently if it cools rather than cranking up high heat.