In collaboration with the Cardenau family, we have created a series of recipes that are perfect for our cast iron pots.
Join us as we visit Victor and Francis Cardenau in their kitchen, where they prepare a classic Chicken Danoise – a dish that combines Danish and French cuisine.
This recipe is one where the cast iron pot is indispensable – and an obvious place to start if you want to test its versatility.
Ingredients
Chicken
1 whole free-range French chicken of good quality
2 tbsp extra virgin olive oil – we use CARDENAU
50 g butter
1 very burnt shallot, halved (gives the sauce a natural dark color)
2 bay leaves
2 sprigs of thyme
2 cloves of garlic
3 dl roasted chicken stock (made from carcasses, roasted before boiling with a classic vegetable base)
2 dl cream
salt and freshly ground pepper
Pickled cucumbers
1 Danish organic cucumber (preferably a less juicy variety)
1 part organic cane sugar
2 parts vinegar (Champagne-Ardenne, apple cider or Chardonnay) - we use CARDENAU
3 parts water
1–2 tsp salt
2 bay leaves
5 peppercorns
1 tsp mustard seeds
2 cloves
Pickled plums
500 g ripe plums
100 g organic cane sugar
1 pinch fine salt
4–5 cl cognac
Mashed potatoes
1 kg potatoes
100–200 g butter
Cooking water from the potatoes
Salt and pepper
Method
Pickled plums
(Make the pickled plums at least a day in advance.)
Rinse and halve the plums, and remove the stones.
Toss them with sugar and a pinch of salt, and leave them to soak for a couple of hours to release their juices.
Drain the liquid, place the plums in a clean jar, and season with cognac.
Pickled cucumbers
Cut the cucumbers into thin slices using a mandolin or a sharp knife.
Salt the cucumber slices for an hour before pouring the cold pickling liquid over them.
Place all ingredients except the cucumbers in a saucepan and boil until the sugar and salt have dissolved.
Pour the hot brine over the cucumbers for quick pickling – or let the brine cool first for crispier and more rounded cucumbers.
Chicken and sauce
Heat the butter and olive oil in a large cast iron casserole and brown the chicken thoroughly on all sides.
Place the burnt shallots, bay leaves, thyme, and garlic in the pot with the chicken.
Add the stock and cream and bring to a boil.
Place the casserole with the lid on in a preheated oven at 180 degrees for 45-60 minutes.
Remove the casserole and let the chicken rest under the lid for 20-30 minutes.
Remove the chicken and carve it into appropriate pieces. Strain the sauce, heat it through, and season with salt and pepper.
Mashed potatoes
Boil the potatoes in plenty of unsalted water until tender.
Drain the water, but save some of the cooking water.
Mash the potatoes coarsely and stir in the cooking water and butter until you get a creamy but rustic consistency.
Season with salt and pepper.
Serving
Arrange the chicken on a platter and pour the separated sauce over it. Serve with mashed potatoes, pickled cucumbers, and pickled plums—the sweet, sour, and fatty flavors work together to elevate the dish to something truly special.
