Dutch Ovens & Braisers * | Staub 5.75 Qt. Oval Coq Au Vin Cocotte/Dutch Oven | Matte Black

Bring Your Family Toge

Self-Basting Design

Due To The Superior Construction Of The Staub Cocotte Lids, Less Humidity Escapes During The Cooking Process. 10% More Moisture Is Retained Inside The Staub Dutch Oven After 55 Minutes Cooking Time Than In Competitors’ Products.*
The Self-Basting System Consisting Of Distributed Spikes Over The Whole Inside Flat Lid Ensures A Continuous Rainfall Effect Over The Food Inside The Cocotte. The Staub Self Basting System In The Lid Is 9 Times More Effective Than Conventional Lids.**
*Tested By Cetim Cermat (11/2009)
**Tested By R&D Department Of Zwilling J.A. Henckels (11/2009)

Staub Coq Au Vin Oval Cocotte/Dutch Oven, 5.75Qt (Black Matte, 1123123) Features:

• Staub Oval Cocotte
• Named After The Classic French Meal Coq Au Vin (Recipe Below)
• Features A Knob In The Shape Of A Noble Rooster
• Black Matte Color
• Great For Braising
• Safe For Metal Utensils
• Self-Basting Spikes On The Lid Create A Rainfall Effect (See Above)
• Heavy Weight; Tight-Fitting Lid Locks In Moisture
• Rough Texture Helps Improve Browning Of Foods
• Smooth Enamel Bottom Will Work On All Stovetops, Including Induction
• Each Cocotte Is One Of A Kind
• Dutch Oven Is Oven Safe Up To 500 F
• Requires No Seasoning
• Made In France
• Dishwasher Safe

Cocotte Product Dimensions: 11.6 X 14.7 X 6.2 Inches
Staub Oval Cocotte/Dutch Oven Shipping Weight: 16 Lbs

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• 1 Tablespoon Vegetable Oil
  
• 1 (4 Pound) Whole Chicken, Cut Into Pieces
  
• 1 Teaspoon Salt
  
• 1/4 Teaspoon Ground Black Pepper
  
• 1/4 Teaspoon Garlic Powder
  
• 1 1/2 Cups Red Wine
  
• 1 1/2 Cups Chicken Stock
  
• 1 Onion
  
• 1 Tablespoon Cornstarch
• 1/3 Cup Water

Directions:

1. Heat Oil In Your Cocotte/Dutch Oven Over Medium High Heat. Season Chicken Parts With Salt, Pepper And Garlic Powder And Saute Until Lightly Browned, About 5 To 7 Minutes.
2. Place Wine In A Shallow Dish Or Bowl. Dip Chicken Pieces Into Wine, One At A Time, And Return To Cocotte. Add Any Remaining Wine, Stock And Onions, Stir Together And Reduce Heat To Medium.
3. Cover Cocotte/Dutch Oven And Cook For 30 Minutes Or Until Chicken Is Cooked Through And No Longer Pink Inside. In A Small Bowl, Mix Together Cornstarch And Water And Add Mixture To Sauce To Thicken; Cook An Additional 2 To 3 Minutes And Serve.