Italian Chicken With New Orleans Spaghetti Bordelaise

Recipe Ingredients

12		Chicken thighs
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne - to taste
4		Garlic heads - cloves separated,
		And peeled
2 cups	474ml	Olive oil
2 cups	474ml	White wine
3		Lemons - quartered
1 1/2 teaspoons	7.5ml	Dried basil
1 teaspoon	5ml	Dried oregano
2		Bay leaves
1/2 cup	73g / 2.6oz	Chopped parsley
		Spaghetti Bordelaise - (see recipe)

Recipe Instructions

Preheat the oven to 350 degrees.

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. Serve with Spaghetti Bordelaise.

This recipe yields 6 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E66) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.