(Stephen Meuse for The Boston Globe)
Sunday Supper & More
Serves 4 with leftovers
If you use an unglazed clay pot, such as a Romertopf, soak it in cold water before adding the meats and potatoes, and start it in a cold oven.
| 5 | medium bone-in pork loin chops |
| Salt and pepper, to taste | |
| 1 | pound boneless lamb, cut into 2-inch pieces |
| 2 | pounds bone-in chicken thighs, with or without skin |
| 2 | large Spanish onions or 3 medium leeks, thinly sliced |
| 10 | medium Yukon Gold potatoes, peeled and sliced 1/8-inch thick |
| 2 | bay leaves |
| 2 | cloves garlic, smashed |
| 2 1/2 | cups Alsatian riesling or other unoaked white wine |
| 1/2 | cup chopped fresh parsley |
1. Set the oven at 375 degrees. Have on hand a 6-quart ovenproof casserole.
2. Lay the pork chops in the bottom of the pot. Sprinkle with salt and pepper. Layer the lamb, chicken, onions or leeks, and potatoes on top, seasoning each layer well with salt and pepper. Finish with a layer of potatoes. Tuck the bay leaves and garlic in at the sides.
3. Pour all the wine into the pot. Sprinkle the top with salt and pepper. Cover and cook for 3 hours, checking the pot every hour to make sure the liquid has not evaporated. Add more wine or water, if necessary.
4. During the last 10 minutes, remove the lid to let the potatoes brown.
5. Set aside 1 pork chop, 5 pieces of lamb, 2 chicken thighs, 2 cups of potatoes, and 1/4 cup cooking juices for the hash. Serve the baeckeoffe in deep plates with plenty of cooking juices. Garnish with parsley.
Stephen Meuse
© Copyright 2010 Globe Newspaper Company.
