Broth fondue

Broth fondue

Based on 4 ratings
Sponsored
In app
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
135 g
chicken breast medallions
100 g
new potatoes (cooked)
½ head
broccoli
1 cloves
garlic
¼ tsp
salt
½ tbsp
grainy mustard
4 sprigs
thyme
salt
baguette (for serving)

Utensils

cutting board, knife, bowl, fine grater, citrus press, fondue set

Nutrition per serving

Cal751
Fat60 g
Protein27 g
Carb30 g
  • Step 1/4

    Cut chicken breast medallions into thirds and transfer to a bowl. Season with salt and add freshly grated orange zest and grated ginger. Set aside. Halve small cooked potatoes, cut broccoli into florets, slice zucchini, and halve the mushrooms. Place all into separate serving bowls and set aside.
    • 135 g chicken breast medallions
    • ½ orange
    • 5 g ginger
    • 100 g new potatoes (cooked)
    • ½ head broccoli
    • ½ zucchini
    • 50 g brown mushrooms
    • salt
    • cutting board
    • knife
    • bowl
    • fine grater

    Cut chicken breast medallions into thirds and transfer to a bowl. Season with salt and add freshly grated orange zest and grated ginger. Set aside. Halve small cooked potatoes, cut broccoli into florets, slice zucchini, and halve the mushrooms. Place all into separate serving bowls and set aside.

  • Step 2/4

    Finely chop garlic and add salt. Use the side of your knife to press the garlic against the cutting board and create a paste. Mix garlic paste with half the mayonnaise. Mix the other half of the mayonnaise with the grainy mustard. Season both with salt and fresh lemon juice, and season the mustard dip with pepper.
    • 1 cloves garlic
    • ¼ tsp salt
    • 115 g mayonnaise
    • ½ tbsp grainy mustard
    • ¼ lemon
    • salt
    • pepper
    • citrus press

    Finely chop garlic and add salt. Use the side of your knife to press the garlic against the cutting board and create a paste. Mix garlic paste with half the mayonnaise. Mix the other half of the mayonnaise with the grainy mustard. Season both with salt and fresh lemon juice, and season the mustard dip with pepper.

  • Step 3/4

    In a fondue pot over medium-high heat, boil the beef stock and thyme. Transfer to a fondue burner for serving, if desired.
    • ½ l beef stock
    • 4 sprigs thyme
    • fondue set

    In a fondue pot over medium-high heat, boil the beef stock and thyme. Transfer to a fondue burner for serving, if desired.

  • Step 4/4

    Cook the chicken and vegetables in hot broth and dip as desired. Enjoy with baguette!
    • baguette (for serving)

    Cook the chicken and vegetables in hot broth and dip as desired. Enjoy with baguette!

  • Enjoy your meal!

    Broth fondue

Tags

or
To comment and share your experience, please sign up!