Breaded chicken drumsticks from the oven

Ingredients for 2 servings:

• 2 chicken legs
• 1 egg(s)
• 1 tbsp Parmesan, grated
• 2 tbsp breadcrumbs
• 1 sprig(s) of rosemary, or 20 dried rosemary needles
• 1 tbsp hazelnuts, ground, alternatively almonds, ground
• 3 tbsp extra virgin olive oil, cold squeezed
• n. B. Salt
• n. B. Pfeffer
• aluminum foil
• 1 jar of wine, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Cosce di pollo impanate al forno, a dish from the Val di Susa in Piedmont

Cut the chicken thighs into two pieces, wash, and dry. Mix 1 egg, 1 tablespoon of Parmesan cheese, and a pinch of salt in a bowl and toss the chicken thighs in it, turning frequently until they are coated. Set aside. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Chop the rosemary sprigs as finely as possible. Add the chopped rosemary, 2 tablespoons of breadcrumbs, 1 tablespoon of nuts, 2 tablespoons of olive oil, and salt and pepper to taste to the bowl and mix well. Add the chicken thighs again and toss them gently to ensure as much of the breading as possible sticks to the chicken pieces. Grease an ovenproof casserole dish large enough to just hold the chicken pieces with 1 tablespoon of olive oil and add the chicken pieces. Cover with aluminum foil and bake in the oven for 1 hour. Remove the aluminum foil 15 minutes before the end of the cooking time and bake uncovered until the chicken pieces have a nice crust. Variation: After removing the aluminum foil, carefully pour a glass of white wine around the sides to prevent the casserole from cracking due to the sudden change in temperature. This results in a small but delicious sauce.