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Recipe

Italian Chicken With New Orleans Spaghetti Bordelaise

  • Yield: 6 to 10 servings

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

Directions

  • Preheat the oven to 350 degrees F.
  • 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.