Wine fondue for Chicken and Mushrooms

Ingredients:

1 bottle of white wine
1 Tbs olive oil
1 stick of celery pureed
1 Cup chicken broth
1 clove of garlic crushed
1/4 Tsp ground corriander
1 Tsp fresh ground pepper
1 Tsp sugar
pinch of ground cinnamon
pinch of ground cloves
Sprig of Thme

Diections:
In a suacepan over medium-high heat, add pureed celery and olive oil stir consistently. Once the celery has browned, add the garlic stirring constantly for 30 seconds until fragrant. Add the rest of the ingredients into a saucepan. Turn to medium heat and simmer until the alcohol from the wine has burned off to your liking (average is 15 minutes). Pour into your fondue pot and bring to a boil before using.

Most popular dippers: Chicken 1/2 cubed, shrimp and mushrooms. It takes a little linger to cook meat in this than a traditional oil fondue. If you like, serve with dipping sauces that compliment your dippers.

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