Italian Chicken with New Orleans Spaghetti Bordelaise (Recipe courtesy Emeril Lagasse, 2001)
SharePrep Time: 30 min
Cook Time: 1 hr 30 min
Level: Intermediate
Serves: 6 to 10 servings
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
Cook Time: 1 hr 30 min
Level: Intermediate
Serves: 6 to 10 servings
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
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