Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

9 INGREDIENTS • 4 STEPS • 55MINS

Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

Recipe

4.8

5 ratings

Crispy skins. Tender meat. These Chicken Legs with Parmiginia Reggiano, White Wine, and Thyme make a delicious meal to add to your repertoire.

Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Crispy skins. Tender meat. These Chicken Legs with Parmiginia Reggiano, White Wine, and Thyme make a delicious meal to add to your repertoire.

55MINS

Total Time

$1.52

Cost Per Serving

Ingredients

Servings

2

us / metric

4

Bone-in, Skin-on Chicken Thighs and Drumsticks

to taste

to taste

Freshly Ground Black Pepper

1/3 cup

White Wine

1/3 cup

1/3 cup

Parmigiano-Reggiano, freshly grated

2 cloves

Garlic, minced

1

Shallot, thinly sliced

3 sprigs

Nutrition Per Serving

VIEW ALL

Calories

423

Fat

41.4 g

Protein

6.0 g

Carbs

1.0 g

Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

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 (1/3 cup), Olive Oil (1/3 cup), half the Parmigiano-Reggiano (1/3 cup), 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 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.

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.

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