Italian Chicken With New Orleans Spaghetti Bordelaise

Italian Chicken With New Orleans Spaghetti Bordelaise
Italian Chicken With New Orleans Spaghetti Bordelaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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 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 (see recipe)

Directions

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.

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