Chicken legs in the casserole of vegetables

Description

Of course no surprise chicken legs cooked in the oven. Of course no surprise vegetable casserole. I tried to combine both of these options.. Turned out pretty tasty and hearty dish. Once again proved that the simplest is the most interesting. Let's start...

Ingredients

The chicken legs

3 piece
Soy sauce

2 Tbsp
Olive oil

2 Tbsp
Honey

1 Tbsp
The mixture of peppers

0.5 tsp
Khmeli-suneli

0.5 tsp
Spices

0.5 tsp
Salt

0.5 tsp
Potatoes

3 piece
Tomato

5 piece
Red onion

1 piece
Cheese

100 g
Chicken egg

4 piece
Olive oil

2 Tbsp
Oregano

0.5 tsp
Salt
Milk

4 Tbsp

Cooking

Prepare legs.

Prepare the marinade for them. Mix honey, soy sauce, olive oil, spices and salt.

Well coat each leg. Put in a bowl with a lid and leave at room temperature for 2-3 hours.

Prepare vegetables for casseroles.

First, peel the onion and cut it rings. I have a very large onion and one bulb was enough to distribute to the entire surface of the pan.

Next, peel the potato and a little overlap put his next layer.

Evenly distributed across the surface of the potatoes oregano. Sprinkle with olive oil. And if the cheese is not salty, add salt a little bit.

Three on a small grater cheese and covered potatoes.

Then put all the tomatoes cut into rings.

Spread on tomatoes, ham, and send in a preheated 180 degree oven. Juice and fat from the legs will be absorbed into the vegetables.

While baked casserole and ham, prepare the filling for pie. Break 4 eggs and add the 4 tablespoons of milk.

Will beat into a soft mousse them a little whisk.

After about 40 minutes (focus on your oven) when chicken is almost ready, take out the pan, put aside the chicken legs and pour egg vegetables. Spread on top of the again legs and lowering the oven temperature to 150 degrees, send the pan back in for another 30 minutes.

The dish is ready.

Serve the casserole along with the chicken legs. Bon appetit. Thank you.

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