Summary

Ingredients

• 4 chicken legs
• 10 cocktail tomatoes
• 10 cocktail tomatoes, yellow
• 5 tomato (s) (egg or bottle tomatoes)
• 1 bulb garlic, cut into cloves
• 1 ½ kg potato (s), small, new
• 1 bunch basil (alternatively dried)
• Olive oil for the pan
• sea-salt
• pepper from the grinder
• 1 cup vegetable broth

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Instructions

1. Rinse off the basil and dry a little. Pluck the leaves and finely chop the stems.
2. Wash the tomatoes. Halve cocktail tomatoes. Quarter the egg or bottle tomatoes.
3. Cut the garlic bulb into individual cloves and remove the peel. Don`t chop - just leave it completely!
4. Wash, peel and cut the small potatoes into thin slices.
5. Preheat the oven to 180 ° C.
6. Place the potato slices in a large, ovenproof pan or dish. Rinse the chicken legs and pat dry with paper towels. Rub salt and pepper all around and place on top. Then place the basil leaves and stems in the spaces between them. Put the tomatoes in between. Spread the whole garlic cloves over the top. Pour a generous amount of good olive oil over everything. Mix gently; press the tomatoes down a little.
7. Put the pan or dish in the hot oven and cook for a total of 1 1/2 hours. Halfway through the cooking time, stir the tomatoes once. If you don`t give up enough liquid, add 1 cup of vegetable stock.
8. The chicken legs are done when they have turned golden brown and the skin is crispy. The meat then loosens from the bone almost by itself.
9. A light white wine goes just as well with it as a cold beer.
10. Tip: I always put the complete shape in the middle of the table and everyone helps themselves. Always put a small container for the bones on the table. I remove the garlic cloves completely before serving. But some like to eat them cooked through.
11. A light and wholesome meal for warm summer days or summer evenings.