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Italian Chicken With New Orleans Spaghetti Bordelaise

5.0(7)

This is one of Emeril Lagasse's recipes with a couple of my own variations. It has become one of DH's favorite meals. You may want to reduce the amount of butter or only add half the butter at first and then you can add the remaining if need be. Don't let the long list of ingredients fool you. It is very easy to make and not very time consuming as you can cook your spaghetti while the chicken is baking in the oven. You can even substitute breasts if you prefer white meat but the thighs come out so tender and juicy.

by Luby Luby Luby·published 2004-06-11

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Chicken Thigh & Leg

Servings

6 serving(s)

Total time

prep 1h

Calories / serving

1346 kcal

Ingredients (26)

serves

12 chicken thighschicken-thighs
saltsalt
fresh ground black pepperpepper
ground cayenne pepperpepper
4 heads garlic, cloves separated and peeled (yes 4 heads)garlic
1/2 cup olive oilolive-oil
2 cups dry white winewhite-wine
3 lemons, quarteredlemon
1 1/2 teaspoons dried basilbasil
1 teaspoon dried oreganooregano
2 bay leavesbay-leaf
1/2 cup chopped Italian parsleyparsley
1 lb angel hair pasta or 1 lb thin spaghettispaghetti
1/4 cup olive oilolive-oil
8 cloves garlic, mincedgarlic
1/2 cup chopped green onionscallion
2 tablespoons dry white winewhite-wine
3/4 teaspoon dried basilbasil
1/2 teaspoon dried oreganooregano
1/2 teaspoon dried thymethyme
1 teaspoon saltsalt
1/4 teaspoon ground black pepperpepper
1/8 teaspoon ground cayenne pepper (or more to taste)cayenne
1/2 cup butter (8 Tbsp)butter
1/2 cup chopped Italian parsleyparsley
2 cups finely grated parmesan cheeseparmesan

01Preheat oven to 350 degrees.
02Season thighs with salt, black pepper and cayenne.
03Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
04Heat 1/2 cup olive oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners on medium-high heat.
05Add chicken and brown on both sides, setting aside when brown.
06Add crushed garlic and cook, stirring about 1 minute.
07Remove from heat and add remaining ingredients, stirring to mix well.
08Place chicken in roaster, cover tightly and cook for 1 hour.
09Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
10Remove and set aside.
11Spaghetti Bordelaise:.
12In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
13Drain well.
14In medium saucepan heat oil over medium heat.
15Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
16Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
17Add the butter and parsley and cook for another 2 minutes.
18Pour sauce over drained spaghetti, tossing to coat.
19Place in large serving bowl and coat with Parmesean Cheese.
20Place Spaghetti Bordelaise on plate and top with chicken thigh.

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