Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme
Crispy skins. Tender meat. These Chicken Legs with Parmiginia Reggiano, White Wine, and Thyme make a delicious meal to add to your repertoire.
Total Time
55min
4.8
5 Ratings
Author: Alexandra's Kitchen
Servings:
2
Ingredients
•
4
Bone-in, Skin-on Chicken Thighs and Drumsticks
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
1/3
cup
White Wine
•
1/3
cup
Olive Oil
•
1/3
cup
Parmigiano-Reggiano
, freshly grated
•
2
cloves
Garlic
, minced
•
1
Shallot
, thinly sliced
•
3
sprigs
Fresh Thyme
Cooking Instructions
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).
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 clove), and Shallot (1). Throw in the Fresh Thyme (3 sprig) and the chicken and toss all around to coat.
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.
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.
Nutrition Per Serving
CALORIES
423
FAT
41.4 g
PROTEIN
6.0 g
CARBS
1.0 g
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