Italian Chicken With New Orleans Spaghetti Bordelaise

READY IN: 2hrs
Recipe by Luby Luby Luby

This is one of Emeril Lagasse's recipes with a couple of my own variations. It has become one of DH's favorite meals. You may want to reduce the amount of butter or only add half the butter at first and then you can add the remaining if need be. Don't let the long list of ingredients fool you. It is very easy to make and not very time consuming as you can cook your spaghetti while the chicken is baking in the oven. You can even substitute breasts if you prefer white meat but the thighs come out so tender and juicy.

Top Review by brandidt

This recipie takes some work don't be to overwhelmed it's not that complicated. It was good, I will make it again but it didn't blow my family out of the water like I thought it was going to do. Again good but not incredible. I wanted more.

Ingredients Nutrition


  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.

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