Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500°F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
- Dimensions: 19 x 12.5 x 9.25 (W x D x H)
- Capacity: 15.5-qt
- Compatible with GAS, ELECTRIC, CERAMIC, HALOGEN, INDUCTION, OVEN & OUTDOOR GRILL
- Dishwasher safe
- Lifetime warranty
- Made in France
Coq Au Vin
There are many versions of this classic French dish, most cooked in a full-bodied red wine. However, the main ingredient is always the cockerel, which has, hopefully, lived its life scratching around the farm and fields before joining the pot. Few of us, unfortunately, have access to these full-flavored birds, so always use a good-quality chicken.
Heat the oil in the Dutch oven over medium heat on the stovetop. Add the bacon and onion and cook, stirring, until both are softened and then remove, draining well.
Fry the chicken in batches until all the pieces are evenly browned, then return them all to the pan with the bacon and onion. Remove the Dutch oven from the heat and add the brandy. Carefully ignite, standing well back until the flames subside, then return the pan to the heat.
Preheat the oven to 275°F. Tie all the herbs into a bundle with fine string and add this to the Dutch oven with the garlic, tomato paste, lemon juice, sugar and red wine. Cover with the lid and cook in the oven for 2 to 2 1/2 hours until the chicken is very tender.
For the glazed shallots and mushrooms:
About 30 minutes before the chicken finishes cooking, melt the butter and oil in a large skillet over medium heat. Add the shallots and fry for 10 to 15 minutes until they are golden brown and soft; transfer to a plate. Add the mushrooms to the pan and toss so they are just cooked and colored.
For the buerre manie:
Blend the butter and flour together in a small bowl. Remove a few pieces of the cooked chicken from the Dutch oven to make room to stir in the beurre manie. Add this in small amounts, stirring after each addition so that the sauce remains smooth.
When all the beurre manie? has been incorporated, return the chicken together with the shallots and mushrooms. Simmer for 2 to 3 minutes. Sprinkle the top generously with the parsley and serve from the Dutch oven.