That's the one
What kind of texture do the breadcrumbs give to the sauce - is it like when you do cauliflower with a buttery fried breadcrumb sauce, or are they there to thicken the sauce?
Also I notice you got no S&P in there, but the capers & vinegar would replace the salt, and the pepper flakes would be the pepper element.
I've only got chicken drumsticks in the freezer at the moment, but the recipe should still work, just to cook it a bit longer. If I slash the meaty bits a bit (like when you do a whole fish) it should cook pretty evenly and a bit quicker.