Baeckeoffe with Farmyard Chicken
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Thomas Rode Andersen
Former Michelin chef
A good, old classic from the borderland between France and Germany — Alsace. Traditionally, the dish was prepared in a baeckeoffe: a glazed clay pot, often decorated with the family's colors or mark. On Sunday morning, the family would drop off their baeckeoffe at the baker's on the way to church. The baker would then cook the whole town's pots in the residual heat from the morning's bread baking. After the service, the townspeople collected their pots — easy to recognize by their personal colors and decorations.
Here is a version of the traditional dish from Thomas Rode, who makes it over an open fire in a pan, which gives even more flavor — though of course you can also make it on the grill or in the oven. It just needs to be assembled, and then it takes care of itself, until you have tender meat and delicious potatoes, all in one delightful mouthful.
Servings
: 4
servings
Ingredients
6
beautiful large chicken legs, cut at the joint
2.5
dl
Good Riesling
2
cloves, crushed
10
black peppercorns, crushed
1
sprig
of thyme, strip the leaves from the stem
1
bay leaf
1
sage sprig
1
dl
good olive oil
1
tbsp
coarse salt
The yellow zest of an organic lemon in fine strips
100
g
whole bacon cut into slices and then across
1
leek, the white part cut into rings
2
carrots, peeled and cut into slices
2
cloves
garlic, peeled and crushed
1
onion, peeled and cut in wedges from top to root
1
kg
large potatoes, peeled and cut into slices
50
g
butter
Avoid screen shutting off
Instructions
Step 1/7
Place the chicken pieces in a dish.
Step 2/7
Mix olive oil, leeks, carrots, onion, garlic and spices with the chicken meat, and let it marinate overnight.
Step 3/7
Butter your deep campfire pan. At the bottom of the campfire dish, place a layer of potatoes. Remember to season them with salt and pepper.
Step 4/7
On top of this, distribute the chicken pieces with bacon pieces, vegetables, spices and the marinade the chicken pieces have been in.
Step 5/7
Finish with the rest of the potatoes. Remember to season with salt and pepper. Cover the potatoes with butter slices, and cover with foil.
Step 6/7
Place the pan over the fire, and let it simmer for 2-3 hours at moderate heat. Add firewood and possibly water along the way.
Step 7/7
Serve with a lovely coarse cabbage salad and a good glass of Riesling.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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