ID 1379681248 Le Creuset Signature Enameled Cast Iron Round Dutch Oven 9-Quart Sea Salt
Designed for generations of durability, the Le Creuset Dutch Oven is an essential cooking pot for home cooks and professional chefs alike. Its everyday versatility makes it perfect for everything from slow-cooking and braising to roasting, frying, baking and much more. Feature 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: 15 3/4" wide with handles, 7 3/4" tall with lid, 12 1/4" diameter Capacity: 9 qt. Compatible with Gas, Electric, Ceramic, Halogen, Induction, Oven-safe up to 500°F Dishwasher safe Lifetime warranty Made in France Recipe GREEK LEMON CHICKEN SOUP INGREDIENTS 2 tablespoons olive oil 1 white onion, diced 1/2 bulb fennel, thinly sliced (reserve fennel fronds) 7 garlic cloves, thinly sliced 1 preserved lemon, finely chopped 2 1/2 quarts chicken stock 1 rotisserie chicken 2 (15 1/2-ounce) cans garbanzo beans Tarragon to garnish Fennel fronds to garnish 1 lemon, juiced 8 ounces Greek yogurt INSTRUCTIONS In a large Dutch oven set over medium heat, heat olive oil. Add onion and fennel and cook until translucent, about 5 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add preserved lemon and stir until evenly incorporated. Add 2 quarts chicken stock and bring to a boil, then immediately lower to a simmer. Remove meat from half of the rotisserie chicken and tear into bite-sized pieces (reserve remaining chicken for a later use). Add chicken and garbanzo beans to simmering liquid and cook until evenly heated, about 5 to 10 minutes. Season to taste. Before serving, garnish with one sprig tarragon and one fennel frond. Top with a dash of lemon juice and a dollop of Greek yogurt.
