Italian Chicken with New Orleans Spaghetti Bordelaise

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.

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

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