Italian Chicken with New Orleans Spaghetti Bordelaise (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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 |
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 |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
3. Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
4. 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.
5. 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.
6. Spaghetti Bordelaise:
7. 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.
8. 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.
9. 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.
10. Yield: 8 to 10 servings
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