She Strengthens

Unveiling the Flavors of Baeckeoffe: A Hearty Alsatian Casserole

Elevating Tradition with Michelin-Starred Flair

Meet Baeckeoffe, a rich and aromatic Alsatian casserole that’s sure to become a new favorite. Renowned Michelin three-star chef Antoine Westermann takes this traditional dish to new heights by combining tender chicken, Riesling, and preserved lemon with fragrant herbs and garlic.

The Art of Preparation

To start, prepare the dough by mixing flour, warm water, and salt. Let it rest while you ready the other ingredients. Preheat your oven to 475°F (245°C).

Selecting the Finest Ingredients

Choose a whole chicken (about 4 pounds), accompanied by 8 1/2 cups of chicken stock, 4 1/4 cups of Riesling, and an array of vegetables, including artichokes, baby onions, potatoes, garlic, and tomatoes.

Preparing the Vegetables

Break the stems off the artichokes and remove the hearts. Peel the bottom of the artichokes, slice the perimeter, and remove the small tender leaves above the choke. Squeeze lemon juice on top to prevent browning. Peel the baby onions and potatoes, and remove the stems of the tomatoes. Plunge the tomatoes into salted boiling water for 10-15 seconds, then peel and cut them into quarters, discarding the seeds.

Blanching Preserved Lemon

Rinse the preserved lemon quarter in cold water, remove the white part, and cut it into large squares. Bring water and sugar to a boil, stirring until the sugar dissolves, to create a syrup. Cook the preserved lemon squares in the syrup for 10 minutes, then drain off excess syrup.

Sautéing the Vegetables

Heat 3 tablespoons of olive oil in a large frying pan and sauté the potatoes, onions, artichokes, and unpeeled garlic cloves for 4-5 minutes. Season with salt and pepper to taste.

Assembling the Casserole

In a large oven-safe casserole dish with a lid, arrange the sautéed potatoes, onions, artichokes, and garlic, along with the tomato quarters, drained preserved lemon squares, and aromatic herbs around the perimeter. Place the chicken in the middle, pouring over the chicken stock and Riesling. Season again with salt and pepper, and add the remaining 2 tablespoons of olive oil.

Sealing the Casserole

Roll out the rested dough into a long rope and place the lid of the casserole over the dish. Seal tightly by pressing the cord of dough around the seam, making sure it joins the casserole dish and lid securely. Brush the egg yolk over the dough.

Baking to Perfection

Place the dish in the center of the oven and cook for 55 minutes. Remove the dish from the oven and let it rest for 5 minutes. Then, remove the dough seal, open the lid, and serve this exquisite Baeckeoffe to your eagerly awaiting guests.