Cooking Instructions
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Step 1
Preheat the oven to 450 degrees F (230 degrees C). Season
Bone-in, Skin-on Chicken Thighs and Drumsticks (4)
on both sides generously with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 2
In a small shallow baking dish such as a pie plate, whisk together the
White Wine (80 mL)
,
Olive Oil (80 mL)
, half the
Parmigiano-Reggiano (35 g)
,
Garlic (2 cloves)
, and
Shallot (1)
. Throw in the
Fresh Thyme (3 sprigs)
and the chicken and toss all around to coat.
Step 3
Turn chicken so that the skin is facing up and sprinkle with the rest of the Parmigiano-Reggiano. Place in the oven for 30 minutes.
Step 4
Take a peek. If the skin is getting too brown, reduce the heat to 400 degrees F (200 degrees C). Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick.
