John Myers
Ingredients for 3 servings:
- 3 chicken legs
- 650 g potatoes
- 750 g tomatoes
- 350 g onion(s)
- 2 garlic cloves
- 100 ml cognac or brandy or similar
- Thyme
- salt and pepper
- Butter for the mold
- oil
- Paprika powder, sweet
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
simple and easy to put in
Peel the potatoes and onions. Cut the tomatoes and potatoes into half or whole slices, and the onions into half or whole rings, about 0.5 cm thick. Depending on the size of the vegetables and your preference, slice or cut into whole slices, half slices, or rings. Peel the garlic and cut into sticks (you can also omit it if you don’t like garlic). Wash the chicken thighs, pat dry, and brush with oil. I also like to mix it with paprika. Then season with salt, pepper, and thyme. Tip: If you’re cooking for more people, you can also use a whole chicken and carve it up. Butter a deep casserole dish, otherwise the potatoes will stick. Arrange the potatoes in the dish and sprinkle with salt, pepper, and thyme. Layer the onions on top and season this layer with salt, pepper, and thyme. Layer the tomatoes on top and season this layer with salt, pepper, and thyme. Distribute the garlic among the vegetable layers. Pour the schnapps over the vegetables. Place the chicken thighs skin-side up on top. You can also place the chicken skin-side down first and then turn the meat over after 1/2 to 3/4 hour. It may cook faster that way. Place the casserole dish in a cold oven and cook for 1.5 hours at 200°C (top/bottom heat). The fat and liquid will render from the chicken and tomatoes, creating a delicious broth for the potatoes to cook in. If you like, you can serve it with baguette. This only makes enough for two people because after dinner I spend the whole evening chewing on the dish like a seven-headed caterpillar, devouring the leftover vegetables. And unfortunately, my greed prevented me from taking a photo of the finished dish.
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