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.
Good Luck!
[Winner must be in the United States]
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Braised Chicken and Parsnips in a Sparkling Wine Cream Sauce
- Total Time: 95 minutes
- Yield: 6-8 servings 1x
Description
A rustic and elegant one-pot meal featuring tender braised chicken, sweet parsnips, and smoky bacon in a luxurious sparkling wine and dill sauce.
Ingredients
- 4 oz (113g) 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 (227g) red pearl onions,peeled 2 cups (473ml) sparkling wine)
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 tablespoons (30ml) cre?me fraiche
- 1 1/2 tablespoons (22ml) chopped fresh dill
Instructions
- Add bacon to a cold Dutch oven, bring up to medium heat, and cook until browned.
- Remove the bacon and drain, reserving the bacon fat.
- Pat chicken dry and season with salt and pepper.
- Sear chicken in the Dutch oven in two batches, skin side down, until brown. Then flip and sear on the second side. Remove the chicken from the pan.
- Add onions and parsnips to the Dutch oven and cook until beginning to brown, stirring occasionally.
- Add sparkling wine to the pan, scraping up all brown bits from the bottom of the pan.
- Add bay leaf and thyme and bring to a boil.
- Add the chicken thighs and legs to the Dutch oven. Cover and reduce heat to a low simmer. Cook for 1 hour.
- Add the chicken breast pieces and the cooked bacon, cover, and cook for an additional 40 minutes.
- Remove chicken pieces to a warm platter and discard thyme stems and bay leaves.
- Bring the sauce in the Dutch oven to a boil and reduce for 2–3 minutes.
- Turn off heat. Swirl in the cre?me fraiche and half of the dill. Taste and season with salt and pepper as needed.
- Spoon vegetables and sauce over the chicken, and garnish with the remaining dill.
- Prep Time: 55 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Frequently Asked Questions
What type of wine should I use for the Coq au Vin Mousseux?
Use a good-quality dry red wine, such as Burgundy or Pinot Noir, to complement the flavors of the dish.
How do I prevent the chicken from drying out while cooking?
Make sure to sear the chicken pieces until golden brown before adding them to the braise, and keep the heat low to maintain moisture during cooking.
Can I use different vegetables in the Coq au Vin Mousseux?
Yes, you can substitute or add vegetables like carrots, mushrooms, or pearl onions based on your preference or what you have on hand.
Entered! Sooooo excited for this AMAZING giveaway! Cheers!
(@kaizenfashion)
Is there any other way to enter the contest?
No, to win please follow the specific instructions. Goodluck!
Looks wonderful! What a perfect Fall comfort food meal!