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Italian Chicken With New Orleans Spaghetti Bordelaise Recipe

October 23rd, 2012 by alice  Tags: , , , , | Print This Post Print This Post

Italian Chicken With New Orleans Spaghetti Bordelaise Recipe

INGREDIENTS

  1. Chicken

  2. 12chicken thighs
  3. salt
  4. fresh ground black pepper
  5. ground cayenne pepper
  6. 4headsgarlic, cloves separated and peeled(yes 4 heads)
  7. 1/2cupolive oil
  8. 2cupsdry white wine
  9. 3lemons, quartered
  10. 1 1/2teaspoonsdried basil
  11. 1teaspoondried oregano
  12. 2bay leaves
  13. 1/2cup choppedItalian parsley
  14. Spaghetti Bordelaise

  15. 1lbangel hair pastaor thin spaghetti
  16. 1/4cupolive oil
  17. 8clovesgarlic, minced
  18. 1/2cup choppedgreen onions
  19. 2tablespoonsdry white wine
  20. 3/4teaspoondried basil
  21. 1/2teaspoondried oregano
  22. 1/2teaspoondried thyme
  23. 1teaspoonsalt
  24. 1/4teaspoonground black pepper
  25. 1/8teaspoonground cayenne pepper(or more to taste)
  26. 1/2cupbutter(8 Tbsp)
  27. 1/2cup choppedItalian parsley
  28. 2cups finely gratedparmesan cheese

DIRECTIONS

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

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