Chicken danoise with pickled cucumbers and plums
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In collaboration with the Cardenau family, we have created a series of recipes that are perfect for our cast iron casseroles. Follow along as we visit Victor and Francis Cardenau at home in their kitchen, where they prepare a classic Danish Chicken – a dish where Danish and French cuisine meet. It is a recipe where the cast iron casserole is essential – and an ideal place to start if you want to test its versatility.
Servings
: 4
people
Ingredients
1
whole French free-range chicken of Label Rouge quality
2
tbsp
extra virgin olive oil - in the video the one from CARDENAU is used
50
g
butter
1
very burnt shallot, halved (gives natural dark color to the sauce)
2
bay leaves
2
sprigs
thyme
2
cloves
garlic
3
dl
roasted chicken stock (made from bones, roasted before being cooked with classic vegetable base)
2
dl
cream
Salt and freshly ground pepper
1
Danish organic cucumber (preferably a smaller, less juicy variety)
1
part organic cane sugar
2
parts
vinegar (Champagne-Ardenne, Cider or Chardonnay) - in the video the one from CARDENAU is used
3
parts
water
1.5
tsp
salt
2
bay leaves
5
peppercorns
1
tsp
mustard seeds
2
cloves
500
g
ripe plums
100
g
organic cane sugar
1
pinch
fine salt
5
cl
cognac
1
kg
potatoes
100-200
g
butter
Cooking water from the potatoes
Salt and pepper
Avoid screen shutting off
Instructions
Pickled Cucumbers
Step 1/4
Slice the cucumbers into thin slices on a mandoline or with a sharp knife.
Step 2/4
Salt the cucumber slices for an hour before pouring the cold pickling liquid over them.
Step 3/4
Put all ingredients except the cucumbers in a pot and bring to a boil until sugar and salt are dissolved.
Step 4/4
Pour the hot liquid over the cucumbers for quick pickling – or let the liquid cool first for crispier and more rounded cucumbers.
Pickled Plums
Step 1/3
Rinse and halve the plums, and remove the pits.
Step 2/3
Toss them with sugar and a pinch of salt, and let them sit and infuse for a couple of hours so they release their juices.
Step 3/3
Pour off the liquid, put the plums in a clean jar, and season with cognac.
Chicken and Sauce
Step 1/6
Heat butter and olive oil in a large pot, and brown the chicken thoroughly on all sides.
Step 2/6
Add the burnt shallots, bay leaves, thyme and garlic to the pot together with the chicken.
Step 3/6
Add stock and cream, and bring everything to a boil.
Step 4/6
Place the covered pot in a preheated oven at 180 degrees for 45–60 minutes.
Step 5/6
Remove the pot, and let the chicken finish resting under the lid for 20–30 minutes.
Step 6/6
Remove the chicken, and carve it into appropriate pieces. Strain the sauce, heat it through, and season with salt and pepper.
Mashed Potatoes
Step 1/4
Boil the potatoes tender in plenty of unsalted water.
Step 2/4
Drain the water, but save some of the cooking water.
Step 3/4
Mash the potatoes roughly, and stir with cooking water and butter, until you get a creamy but rustic consistency.
Step 4/4
Season with salt and pepper.
Serving
Step 1/1
Plate the chicken on a platter with the strained sauce poured over. Serve with mashed potatoes, and accompany with pickled cucumbers and pickled plums – the sweet, tart and rich flavors work together and elevate the dish to something truly special.
Francis Cardenau is one of Denmark's most acclaimed chefs. He is a former Michelin chef and president of Bocuse d'Or Denmark. He is also behind several iconic restaurants including Kommandanten, Le Sommelier, and MASH.
Today, his son Victor Cardenau carries on the family's passion for gastronomy through the brand CARDENAU.
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