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Italian Chicken With New Orleans Spaghetti Bordelaise


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Italian Chicken With New Orleans Spaghetti Bordelaise 0 Picture


  • 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)


Servings 6


Step 1

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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