Sprinkle the chicken with salt and pepper. Melt the butter in a baking dish large enough to hold the chicken in one layer. Turn the legs in the butter until well coated, then arrange skin side down. Bake 30 minutes.
Meanwhile, in a bowl combine the bread crumbs, shallots, garlic, parsley, thyme and rosemary.
After 30 minutes, turn the chicken skin side up and sprinkle with the bread crumb mixture. Bake another 30 minutes. Pour the wine into the pan (not over the chicken) and bake 5 more minutes.