Food Network: Italian Chicken with New Orleans Spaghetti Bordelaise

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Italian Chicken with New Orleans Spaghetti Bordelaise
Recipe courtesy Emeril Lagasse, 2001

Ingredients
12 chicken thighs
Salt
Freshly ground black pepper
Cayenne
4 heads garlic, cloves separated and peeled
1/2 cup olive oil
2 cups white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves

1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows

Directions
Preheat the oven to 350 degrees F.

Place the chicken in a large bowl and lightly coat with salt, pepper, and
cayenne.

Crush half of the garlic cloves with the back of a heavy knife. Leave the
remaining cloves whole.

Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1
layer, over 2 burners over medium-high heat. Add the chicken and sear on both

sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute.
Remove from the heat and add the remaining ingredients, stirring well to evenly
distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until
the chicken is brown and tender, and the garlic is caramelized, about 30 minutes,
basting occasionally.

Remove from the oven. Transfer the chicken to a platter and sprinkle with the
parsley. Spoon the pan juices over the chicken, or serve on the side.

Ingredients
Spaghetti Bordelaise:
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced

1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan

Directions
Bring a large pot of salted water to a boil. Add the
spaghetti and cook until al dente, about 10 minutes. Drain in a colander.

Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and
green onions and cook, stirring, until fragrant and starting to turn golden, about
2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2
minutes. Add the butter and parsley and cook for 2 minutes.

Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to
coat. Place in a large serving bowl and coat with the Parmesan.

Yield: 8 to 10 servings