Italian Chicken With New Orleans Spaghetti Bordelaise

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 12 chicken thighs
• salt
• fresh ground black pepper
• ground cayenne pepper
• 4 heads garlic, cloves separated and peeled (yes 4 heads)
• 1/2 cup olive oil
• 2 cups dry wine
• 3 lemons, quartered
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/2 cup chopped italian parsley
• 1 lb angel hair pasta or 1 lb thin spaghetti
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1/2 cup chopped green onion
• 2 tablespoons dry wine
• 3/4 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper (or more to taste)
• 1/2 cup butter (8 tbsp)
• 1/2 cup chopped italian parsley
• 2 cups finely grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 season thighs with salt, black pepper and cayenne.
• 3 peel 4 heads of garlic and crush half leaving the remaining cloves whole.
• 4 heat 1/2 cup olive oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners on medium-high heat.
• 5 add chicken and brown on both sides, setting aside when brown.
• 6 add crushed garlic and cook, stirring about 1 minute.
• 7 remove from heat and add remaining ingredients, stirring to mix well.
• 8 place chicken in roaster, cover tightly and cook for 1 hour.
• 9 remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
• 10 remove and set aside.
• 11 spaghetti bordelaise:.
• 12 in large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
• 13 drain well.
• 14 in medium saucepan heat oil over medium heat.
• 15 add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
• 16 add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
• 17 add the butter and parsley and cook for another 2 minutes.
• 18 pour sauce over drained spaghetti, tossing to coat.
• 19 place in large serving bowl and coat with parmesean cheese.
• 20 place spaghetti bordelaise on plate and top with chicken thigh.