Chicken legs provencale from tin
easy
50 mins
50 mins
Ingredients
- 8 Chicken legs (approx. 175 g each)
- 1 collar Thyme
- 2 TEASPOONS Herbs of Provence
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1/8 l Oil
- 100 g White bread
- 30 g grated parmesan-
- 7-10 Tbsp Cheese
- 500 g Tomatoes
- 20 g Butter or margarine
- 1 Garlic clove
- 2 (150 g each) Mug of cream cheese preparation with garlic
- 150 g Skimmed milk yoghurt
- 2 TABLESPOONS Lemon juice
- 1 small sprig of rosemary and some basil leaves to garnish
Directions
- 1
Wash chicken legs and pat dry. Wash the thyme, chop half and mix with 1 teaspoon of herbs from Provence, salt, pepper and paprika. Mix the spice mixture and oil.
- 2
Marinate the legs in oil for at least 3 hours. In the meantime, remove the rind from the white bread and chop it in the mixer. Mix with Parmesan cheese and remaining herbs from Provence and season with pepper. Wash and halve the tomatoes.
- 3
Pile the cheese-bread mixture onto the tomatoes. Spread fat in flakes on top. Place the chicken legs on a baking tray and roast in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes.
- 4
After 15 minutes, place the tomatoes between the legs. If necessary, brush the legs again with frying fat. Fry until done. Meanwhile peel the garlic and press it through a garlic press. Stir cream cheese and yoghurt until smooth.
- 5
Stir in garlic and season with salt, pepper and lemon juice. Serve legs garnished with remaining thyme, rosemary and basil. Serve with dip.
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