- Petrushka sprigs - 15 pieces
- Chicken leg chicken - 4 pieces
- Garlic - 2 Teeth
- Tomatoes - 2 pieces
- Cognac - 50 milliliters
- Quince - 2 pieces
- Vegetable oil - 20 milliliters
- Sweet pepper - 2 pieces
- Cheese "Russian" - 250 Grams
- Herbs Provençal - 1 Teaspoon
- Pepper and salt - - To taste
1. Firstly thaw the leg, we wash them well, cut into the thighs and shins, on the fire scour pieces of meat - right on the gas burner. Burnt and frozen fat should be wiped off immediately. Now season the leg with salt, dried herbs, and black pepper. 2. We clean the septums and seeds of quince and peppers, we simply wash tomatoes. Now we cut all the prepared ingredients into quarters, and just cut them into thin pieces. Although, pepper is better to cut into rings for beauty. 3. We grease the baking dish with vegetable oil, then lay the meat on it. Lay the tomato layer on top of the meat, then lay a quince and pepper. Sprinkle all this with cognac. Warm up the oven and put the shape there. About thirty minutes, on a small fire bake. 4. With crushed garlic, mix the finely chopped parsley. Cheese is rubbed on a large grater. The form is taken out after thirty minutes of baking, sprinkle with cheese, herbs, quince and sprinkle with cognac. 5. After about twenty minutes, take the meat out of the oven. We shift everything to a plate. The dish is ready.
Servings: 4