More in Flatiron News

Flatiron Foodies: Le Coq Rico's Baeckeoffe with Artichokes & Tomatoes

Chef Antoine Westermann's Le Coq Rico (30 East 20th Street) specializes in poultry, specifically the barnyard chicken. For this month's Flatiron Foodies recipe, Westermann shares the Baeckeoffe (meaning "baker's oven") style of baking from his native Alsace, with chiken, artichokes, and tomatoes. Never fear, home chef, this dish can be made with any large oven dish with a lid.

Westermann's Baeckeoffe with Artichokes & Tomatoes

Serves: 4 - 6



  • 1 whole chicken (4lbs)
  • 1.5L white chicken broth
  • 50cl brown chicken broth
  • 1L Riesling
  • 2 TBL olive oil
  • salt and pepper


  • 4 artichokes
  • 1 lemon
  • 10 baby onions
  • 1.5lbs potatoes
  • 6 cloves garlic
  • 4 tomatoes
  • 1/4 blanched preserved lemon
  • 40g water, 10cl water (2/5c)
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 10 leaves parsley
  • 3 TBL olive oil


  • 500g flour
  • 20cl hot water (4/5c)
  • 5g salt, 1 egg yolk


  • Prepare the dough. Mix the flour, warm water, and salt in an electric mixer, then let stand in a cool place.
  • Preheat the oven to 475 degrees Fahrenheit 
  • Break the tails off the artichokes, remove the hearts. With a very sharp knife, peel the bottom of the artichokes around the tail and pull the large leaves away from the base of the artichoke. Remove these small leaves so that only the base of the artichoke remains. Squeeze lemon juice on top to prevent darkening.
  • Peel the onions and potatoes. Remove the stems from the tomatoes and plunge tomatoes into salted boiling water for 10-15 seconds, remove, peel, cut into quarters, and remove seeds. Rinse the parsley, thyme, and rosemary.
  • Rinse the preserved lemon in cold water. Remove the white part, keeping only the peel, and cut into large squares. Bring the water and sugar to a boil. Plunge the squares of preserved lemon in the syrup, cook for 10 minutes. 
  • Heat the olive oil in a large frying pan. Saute the potatoes, artichokes, onions, and peeled garlic cloves for 4-5 minutes. Sprinkle with salt and pepper.
  • Place the potatoes, artichokes, onions, garlic cloves, tomato quarters, squares of drained preserved lemon, and aromatic herbs in a large oven dish. Place the chicken in the middle, then pour the white broth, brown broth, and Riesling over the chicken. Salt and pepper again, and add 2 tablespoons of olive oil.
  • Put a lid over the dish and seal tightly by placing the dough around the dish and lid. With a pastry brush, brush the dough with the egg yolk. Put the dish in the oven preheated to 475 degrees and cook for 55 minutes.
  • Remove from oven, let sit for 5 minutes, and take off the dough, open the lid, and serve.

Pictured above: Westermann's Baeckeoffe with Artichokes & Tomatoes (Photo Credit: Le Coq Rico)

Pictured below: Chef Antoine Westermann (Photo Credit: Le Coq Rico)



Prettiest of storefronts. 🌸 The family-operated flower shop  <a target="_blank" href="">@bloomingaffairs</a>has been in business for 20+ years!

📍Blooming Affairs 
925 Broadway, between 21st & 22nd Streets

📸:  <a target="_blank" href="">@alwayswanderlusting</a>
Prettiest of storefronts. 🌸 The family-operated flower shop @bloomingaffairshas been in business for 20+ years! 📍Blooming Affairs 925 Broadway, between 21st & 22nd Streets 📸: @alwayswanderlusting
17 hrs ago