Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) Recipes

Fixings (23) 

For the mixture:

2 glasses in addition to 2 tablespoons flour

8 tablespoons water

1 teaspoon salt

1 egg yolk

For the Baeckeoffee:

1 entire chicken, around 4 pounds

8 1/2 glasses chicken stock

4 1/4 glasses Riesling

3 tablespoons in addition to 2 tablespoons olive oil

salt

pepper

4 artichokes

1 lemon

10 infant onions

1/4 pounds potatoes

6 cloves garlic

4 tomatoes

1/4 whitened protected lemon

1/3 glass sugar

7 tablespoons water

3 sprigs thyme

2 sprigs rosemary

10 leaves parsley

The generous Alsatian meal called Baeckeoffe ("heat stove") is made more rich by Michelin three-star culinary expert Antoine Westermann, who consolidates an entire chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and a lot of garlic. Safeguarded lemon whitened in syrup includes another exquisite layer of fragrant flavor. According to convention, the meal dish is firmly fixed with a ring of mixture, at that point stewed in the broiler until succulent and delicate. For a sweet formula from the culinary specialist, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream formula.

Directions 

1Mix the flour, warm water, and salt with an electric blender, at that point let batter remain in a cool place while you set up alternate fixings.

2Preheat the stove to 475 degrees.

3Break the stems off of the artichokes and expel the hearts. Utilizing a sharp blade, peel the base of the artichokes around the stem and draw the expansive leaves from the base of the artichoke. With the blade, expel the substantial leaves, cut the border, and cut the little delicate leaves over the stifle. Evacuate these little leaves with the goal that exclusive the base of the artichoke remains and crush lemon squeeze on top to counteract cooking.

4Peel the child onions and potatoes. Evacuate the stems of the tomatoes and dive the tomatoes into salted bubbling water for 10 to 15 seconds, at that point expel, peel, and cut them into quarters, expelling and disposing of the seeds. Flush the parsley, thyme, and rosemary.

5Rinse the protected lemon quarter in cool water. Evacuate the white part, keeping just the peel, and cut into substantial squares. Heat the water and sugar to the point of boiling, mixing until the point when sugar is broken up, to make a syrup. Place the squares of saved lemon into the syrup and let them cook for 10 minutes. Evacuate and deplete of abundance syrup.

6Heat 3 tablespoons of olive oil in a vast skillet. Saute the potatoes, onions, artichokes, and unpeeled garlic cloves for 4 to 5 minutes. Season to taste with salt and pepper.

7In a huge stove safe meal dish with a cover, mastermind the sauteed potatoes, onions, artichokes, and garlic, in addition to the tomato quarters, depleted squares of saved lemon, and fragrant herbs around the edge. Place the chicken in the center, and pour over the chicken stock and Riesling. Season again with salt and pepper, and include the rest of the 2 tablespoons of olive oil.

8Roll the refreshed mixture out into a long rope. Place the top of the meal over the dish and seal firmly by squeezing the string of mixture around the crease, ensuring it firmly joins the meal dish and cover. Brush the egg yolk over the mixture. Place the dish into the focal point of the stove and cook for 55 minutes.

9Take the dispense of the broiler and let it rest for 5 minutes, at that point evacuate the mixture seal, open the top, and serve.
Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) Recipes Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) Recipes Reviewed by Mix Vevo on February 20, 2018 Rating: 5

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