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: 12 1/4-in diameter x 8 1/4"-in high
- Capacity: 9 qt.
- Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven & Outdoor Grill
- Dishwasher safe
- Lifetime warranty
- Made in France
COQ AU VIN MOUSSEUX
Add the bacon to a cold 5 1/2 qt. Dutch oven. Bring to medium heat, and cook until browned. Drain and set aside.
Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan.
Add the parsnips and onions to the Dutch oven. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bottom of the pan. Add the bay leaf and thyme, and bring to a boil.
Return just the chicken thighs and legs to the Dutch oven. Cover and reduce heat to a low simmer. Cook 1 hour. Return the breast pieces, along with the bacon. Cover and cook an additional 40 minutes.
Remove the chicken pieces to a warm platter and discard the bay leaf and thyme stems. Bring to a boil for 2 or 3 minutes, to reduce the sauce. Turn off the heat and swirl in the crème fraiche and half the dill. Taste and season with salt and pepper.
Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill.