This chicken legs recipe is so simple and so delicious: it’s one-third cup olive oil, one-third cup white wine, and one-third cup freshly grated Parmigiano Reggiano. Throw everything into the oven at once, and you’re done. Crispy skins. Tender meat. Winner winner chicken dinner!
Can you remember one-third cup? That’s really all you need to know in order to make this recipe:
- one-third cup olive oil
- one-third cup white wine
- one-third cup freshly grated Parmigiano Reggiano
Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 400ºF oven and you’re done. In about 45 minutes to an hour, you’ll have crispy skins and tender meat. This is a longtime favorite family recipe.
5 Favorite No-Browning Chicken Recipes
- Diana Henry’s Moroccan Chicken and Rice
- One-Pan Chicken with Sherry Vinegar Sauce
- One-Pot Chicken and Shallots
- One-Pot Thai Chicken Curry with Spinach
- Spatchcocked Chicken with Za’atar and Lemon
PS: Broiled Tarragon Chicken Breasts
PPS: How to Break Down a Chicken
Description
Scale this recipe up as needed and use a large roasting pan if you do. Often I double the liquids and use 8 chicken thighs, and it works beautifully — I just cook the chicken until the skin looks crisp and golden, probably close to an hour. This is a very forgiving recipe.
- 2 chicken drumsticks + 2 chicken thighs (or some other combination), bone-in, skin-on
- kosher salt and freshly cracked pepper
- 1/3 cup white wine
- 1/3 cup olive oil
- 1/3 cup freshly grated Parmigiano Reggiano
- 2 – 3 cloves garlic, minced
- 1 shallot thinly sliced
- a few sprigs fresh thyme
- Preheat the oven to 400ºF. Season chicken on both sides generously with salt and pepper.
- In 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.
- Turn 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.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Method: Oven
- Cuisine: American
This chicken legs recipe is so simple and so delicious: it’s one-third cup olive oil, one-third cup white wine, and one-third cup freshly grated Parmigiano Reggiano. Throw everything into the oven at once, and you’re done. Crispy skins. Tender meat. Winner winner chicken dinner!
Can you remember one-third cup? That’s really all you need to know in order to make this recipe:
- one-third cup olive oil
- one-third cup white wine
- one-third cup freshly grated Parmigiano Reggiano
Garlic and thyme are nice additions but optional. Just whisk everything together, season the chicken with salt and pepper, throw it in a 400ºF oven and you’re done. In about 45 minutes to an hour, you’ll have crispy skins and tender meat. This is a longtime favorite family recipe.
5 Favorite No-Browning Chicken Recipes
- Diana Henry’s Moroccan Chicken and Rice
- One-Pan Chicken with Sherry Vinegar Sauce
- One-Pot Chicken and Shallots
- One-Pot Thai Chicken Curry with Spinach
- Spatchcocked Chicken with Za’atar and Lemon
PS: Broiled Tarragon Chicken Breasts
PPS: How to Break Down a Chicken
Description
Scale this recipe up as needed and use a large roasting pan if you do. Often I double the liquids and use 8 chicken thighs, and it works beautifully — I just cook the chicken until the skin looks crisp and golden, probably close to an hour. This is a very forgiving recipe.
- 2 chicken drumsticks + 2 chicken thighs (or some other combination), bone-in, skin-on
- kosher salt and freshly cracked pepper
- 1/3 cup white wine
- 1/3 cup olive oil
- 1/3 cup freshly grated Parmigiano Reggiano
- 2 – 3 cloves garlic, minced
- 1 shallot thinly sliced
- a few sprigs fresh thyme
- Preheat the oven to 400ºF. Season chicken on both sides generously with salt and pepper.
- In 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.
- Turn 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.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Method: Oven
- Cuisine: American
Description
Scale this recipe up as needed and use a large roasting pan if you do. Often I double the liquids and use 8 chicken thighs, and it works beautifully — I just cook the chicken until the skin looks crisp and golden, probably close to an hour. This is a very forgiving recipe.
- 2 chicken drumsticks + 2 chicken thighs (or some other combination), bone-in, skin-on
- kosher salt and freshly cracked pepper
- 1/3 cup white wine
- 1/3 cup olive oil
- 1/3 cup freshly grated Parmigiano Reggiano
- 2 - 3 cloves garlic, minced
- 1 shallot thinly sliced
- a few sprigs fresh thyme
- Preheat the oven to 400ºF. Season chicken on both sides generously with salt and pepper.
- In 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.
- Turn 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.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Chicken
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2010/09/22/chicken-legs-baked-with-white-wine-olive-oil-making-the-most-of-a-whole-chicken-part-two/
A food processor makes this rosemary shortbread recipe effortless. It literally takes five minutes to prepare.
But careful: these are addictive. They’ve got that sweet-salty dynamic, but also a hint of rosemary, a savory touch that might lead you to eat ten of them, as you would a cracker. Try not to do that.
If you’re like me, you won’t want to share these with anyone, but they do make a wonderful gift. According to Melissa Clark’s NY Times article in December 2005, these shortbread cookies are her all-occasion go-to gift:
“A friend’s birthday? A box of shortbread cookies wrapped in colored tissue. A colleague’s dinner party? A hostess gift of a vintage tin filled with shortbreads. The holidays? Many, many bright-hued bags filled with shortbread and tied with ribbons.”
Yesterday, feeling inspired, I fashioned a little package out of parchment paper and cooking twine. Then I tucked two squares inside, made a cute little tag, and wrapped it all up. Later that day, I opened the package and ate the treats. As I said, I didn’t want to share these with anyone.
This shortbread is perfect with a cup of tea in the afternoon, but is delightful any time of the day really. What’s more, it stay fresh for days (though it’ll likely be gone before showing any signs of age).
Holiday season is rapidly approaching — practice making this shortbread now, and you’ll be golden come December.
I love parchment paper. Have you ever tried to tape it, however? Nothing sticks to it. To make this package, I improvised with a hole punch and some cooking twine. Just fold up a piece of parchment paper to the size of your liking, punch holes in the sides, thread any sort of ribbon or string through the holes and make knots on one side. Ta-da! With some cute ribbon, these packages could be really darling.
With this recipe, you just have to be careful not to over pulse the dough. This is about what it should look like:
The dough is still very crumbly when you pat it into the pan.
Description
- 2 cups ( 256 g ) all-purpose flour
- 2/3 cup ( 134 g ) granulated sugar
- 1 scant tablespoon of finely chopped fresh rosemary (see photo above)
- 1 teaspoon plus 1 pinch kosher salt
- 1 cup ( 227 g ) unsalted cold butter, cut into 1-inch chunks
- 1 1/2 tsp . honey
- Heat oven to 325ºF. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth.
- Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
