Italian Chicken with New Orleans Spaghetti Bordelaise
- 12 chicken thighs
- Freshly ground black pepper
- 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
- 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
Preheat the oven to 350 degrees F.
Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
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.Spaghetti Bordelaise:
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
Recipe courtesy of Emeril Lagasse, 2001
Recipe courtesy of Rachael Ray