Broth fondue

Based on 3 ratings
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Difficulty

Easy đź‘Ś
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
270 g chicken breast medallions
orange
10 g ginger
200 g new potatoes (cooked)
1 head broccoli
zucchini
100 g brown mushrooms
2 cloves garlic
½ tsp salt
230 g mayonnaise
1 tbsp grainy mustard
½ lemon
1 l beef stock
8 sprigs thyme
salt
pepper
baguette (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
751
Protein
27 g
Fat
60 g
Carb
30 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.
    • 270 g chicken breast medallions
    • orange
    • 10 g ginger
    • 200 g new potatoes (cooked)
    • 1 head broccoli
    • zucchini
    • 100 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.
    • 2 cloves garlic
    • ½ tsp salt
    • 230 g mayonnaise
    • 1 tbsp grainy mustard
    • ½ 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.
    • 1 l beef stock
    • 8 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!