Alsatian Bäckeoffe with poultry

Ingredients for 6 servings:

• 750 g carrot(s)
• 3 beets (white)
• 3 leeks
• 3 onions
• 750 g potatoes, waxy
• 400 g mushrooms, brown
• 400 g bacon, streaky
• 6 chicken thighs, with skin and bones
• 2 garlic cloves
• 1 bunch of thyme
• 4 bay leaves (dried)
• 4 carnations
• 4 juniper berries
• 4 allspice berries
• 1 tsp, leveled caraway seeds
• 750 ml vegetable stock
• 250 ml dry white wine (e.g. Riesling)
• 1 roll (to taste dough (approx. 275 g)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours; Total time approx. 4 hours

Wash, trim, and slice the vegetables. Peel and dice the potatoes. Halve or quarter the mushrooms, depending on their size. Cut the bacon into thin, not too long strips. Arrange all the ingredients in a roasting pan and season with ground cloves, juniper berries, allspice berries, and caraway seeds. Peel and finely chop the garlic. Strip the bay leaves (2-3 are sufficient for fresh leaves) and the thyme leaves from the stems and chop with a knife. Mix the thyme and garlic with the vegetables and mix everything thoroughly. Preheat the oven to 200°C (top/bottom heat). Place the chicken pieces on the bed of vegetables and cover with the vegetables. Pour in hot vegetable stock and white wine. Carefully cover the roasting pan with a lid. Braise in the preheated oven on the middle rack for about 120 minutes. After about 90 minutes, remove the roasting pan from the oven and lift the lid. Cover the poultry stew with the rolled-out puff pastry and brush the puff pastry with egg yolk. Cut an air hole in the center. Return the roasting pan to the oven and bake the puff pastry for about 30 minutes until crispy and brown. Note: This is a variation of the classic Alsatian Bäckeoff with poultry, instead of lamb, beef, or pork. A little lighter but no less delicious!