I do not think you can get anything more French than Le Creuset  cookware. Not only does it look fabulous, it has to be a must for any inspiring cook. Nowdays they have a lot more items and colours to choose from  and lots of recipes to inspire you.This week I will be using one of their recipes to make a comforting coq au vin in my Le Creuset casserole dish.
The Ultimate Coq au VinIngredientsFOR THE MARINADE1 ½ liters of red wine10 g of fresh thyme3 bay leaves6 celery sticks, sliced4 carrots, peeled and diced2 onions, peeled and diced4 garlic cloves, peeled
FOR COQ AU VIN16 pieces of free-range chicken (8 legs, 8 drumsticks)200 g pancetta, cut into lardons (or bacon)Olive oil20 small onions, peeled and cut in halfSalt and pepper15 ml of port20 ml sherry vinegar150 ml of brandy2 punnets of portabello mushrooms1 liter of beef brothPreparation1.To make the marinade, place all ingredients in a saucepan over medium heat and reduce by half. Set aside to cool.2.Place the chicken and pancetta in a bowl and cover with the cooled marinade. Leave to marinate, covered, overnight. Make sure the chicken and pancetta are well submerged.3.Preheat the oven to 180°C. Remove the chicken and pancetta from the marinade, pat dry with a paper towel and season well. Strain the marinade and discard the vegetables.4.Heat olive oil in a Le Creuset 31cm oval casserole dish, and sauté the pancetta until golden brown. Reserve. Brown the chicken in the same casserole dish. Remove it fr...