Enter to win a beautiful Le Creuset Dutch oven, perfect for this Coq au Vin Mousseux and all the fall cooking to come.
Image Credit: Le Creuset
Le Creuset is back at it again with beautiful cookware. Their newest launch is part of the Cerise collection, featuring Dutch ovens and braisers with a classically elegant golden knob. Guess what? You can win this!
Be sure to read below how to enter our Cook Happily and Healthy giveaway!
Win a gift basket that includes:
-Up to $500 worth of Le Creuset cooking supplies
-The Eat, Drink and Shine Cookbook
-Two $25 Amex Gift Cards
-Allergy friendly products from our favorite brands
It’s super easy! Just follow the rules below to be eligible:
1.) Follow @HonestCooking AND @ContentChecked on Instagram and tag 5 of your friends in our Giveaway Post: http://bit.ly/2aMGiav
2.) Hashtag #CCGiveaway and #HCGiveaway
1st PLACE: Complete Set
2nd PLACE: One $50 Gift Card applicable at either Gap, Old Navy, Banana Republic, or Athleta.
Contest will run until 11:59 PM EST Monday, Aug. 22nd and the winner will be announced Tuesday, Aug. 23rd.
[Winner must be in the United States]
- 4 oz. bacon, sliced in lardons
- 1 whole chicken, cut in 8 pieces (breasts split in two)
- Salt and fresh pepper
- 5 parsnips, large oblique cut 1?2 lb. red pearl onions, peeled 2 cups sparkling wine
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tbsp. cre?me fraiche
- 1½ tbsp. chopped fresh dill
- Add bacon to cold Dutch oven, bring up to medium heat and cook until browned,
- remove and drain.
- Pat chicken dry and season with salt and pepper. Sear chicken in two batches skin side down until brown; then ip and sear on second side. Remove from pan.
- Add onions and parsnips and cook until beginning to brown, stirring occasionally. Add sparkling wine to pan, scraping up all brown bits from bottom of pan. Add bay leaf and thyme and bring to a boil.
- Add the chicken thighs and legs to the Dutch oven, reserving the breast pieces. Cover and reduce heat to a low simmer. Cook for 1 hour.
- Add breast pieces and bacon, cover and cook for an additional 40 minutes.
- Remove chicken pieces to a warm platter and discard thyme stems and bay leaves. Bring to a boil and reduce sauce for 2–3 minutes. Turn off heat, swirl in cre?me fraiche and half of the dill, taste and season with salt and pepper. Spoon vegetables and sauce over chicken, and garnish with remaining dill.