Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano

Name: Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2
Cuisine: American
Ingredients: 2 pieces Chicken Drumstick (2 chicken drumsticks + 2 chicken thighs (or some other combination), bone-in, skin-on); 0 pieces Kosher Salt (kosher salt and freshly cracked pepper); ⅓ cup White Wine (1/3 cup white wine); ⅓ cup Extra Virgin Olive Oil (1/3 cup olive oil); ⅓ cup Parmigiano Reggiano (1/3 cup freshly grated Parmigiano Reggiano); 2 cloves Garlic (2-3 cloves garlic, minced — up to 3); 1 piece Shallots (6 shallot thinly sliced); 1 sprig Thyme (a few sprigs fresh thyme)

Bone-in, skin-on chicken pieces are baked in a white wine, olive oil, and Parmigiano Reggiano marinade with garlic, shallot, and thyme until the skin is crisp and the meat pulls from the bone.

55 minAmerican

Servings2

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Steps

1Preheat the oven to 400ºF. Season chicken on both sides generously with salt and pepper.
2In a small shallow baking dish such as a pie plate, whisk together the white wine, olive oil, about half of the cheese, the garlic and the shallot. Throw in the thyme sprigs and the chicken and toss all around to coat.
3Turn chicken so that the skin is facing up and sprinkle with the remaining cheese. Place in the oven for 45 minutes to an hour, or until the meat is pulling away from the bone and the skin is brown and crisp. The time it takes to cook this chicken will vary depending on your oven, on the size of the legs, if the chicken was cooked directly from the refrigerator or if it had been brought to room temperature before baking, etc. Trust your nose — if you think it’s done, take a stab. After you’ve made the recipe once or twice, you’ll have a better idea about the timing.