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1
Very important: You have to hermetically close the terrine.
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2
Prepare a dough ahead of time using flour, warm water (to make the dough elastic) and an egg.
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3
Thus, you can easily stretch it over the edge of the terrine.
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4
Before starting, make sure to have prepared the preserved lemon, because this requires between 6 to 8 hours.
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5
First of all, prune the tomatoes.
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6
Then, cut them into quarters.
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7
The garlic must simply be peeled.
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8
Put the small artichokes in a frying pan with a little oil.
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9
Do the same with the grated potatoes in order to colour them lightly.
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10
In doing so, you obtain much more taste than by letting them crude.
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11
Now, salt the chicken with some salt.
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12
Then add pepper.
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13
Distribute the potatoes and artichokes around the chicken.
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14
Add the small onions, the cloves of garlic and the tomato.
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15
Dispose all this around the fowl, according to your own taste, remembering the preserved lemon and the two rosemary culms.
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16
Add the equivalent of a good glass of Alsatian white wine, the same quantity of fowl stock and, last but not least, the fowl gravy.
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17
Close the terrine with a lid.
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18
Wrap the dough once around it.
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19
After 50 minutes, take it out of the oven and detach the dough.
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20
The dish is ready to be served!
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21
To make it easy, watch this recipe on video at : http://lifestyle.gourmandia.com/recipes.php?vid=chicken-traditionally-prepared-in-the-baeckeoffen#
