Coq au Vin Cooking Style

 3 ¾ cups warm water

1 ½ cups burgundy

¾ cup thinly sliced button mushrooms

¼ cup scallions

3 tablespoons finely chopped onion

2 tablespoons finely chopped garlic

1 tablespoons finely chopped celery

1 tablespoons finely chopped carrot

2 tablespoons kosher salt

1 tablespoon freshly ground pepper

Whisk the water, wine, mushrooms, scallions, onions, garlic, celery, carrot, salt and pepper in a bowl until combined. Pour into a fondue pot. Bring to a rapid simmer over medium-high heat. Thread a piece of meat or vegetable on a fondue fork. Cook in the broth to the desired degree of doneness. Serve with your favorite sauce.