Prep 1 hr
Cook 1 hr
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.
- 12 chicken thighs
- 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 white 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 white 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
- Preheat oven to 350 degrees.
- Season thighs with salt, black pepper and cayenne.
- Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
- 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.
- Add chicken and brown on both sides, setting aside when brown.
- Add crushed garlic and cook, stirring about 1 minute.
- Remove from heat and add remaining ingredients, stirring to mix well.
- Place chicken in roaster, cover tightly and cook for 1 hour.
- Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
- Remove and set aside.
- Spaghetti Bordelaise:.
- In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
- Drain well.
- In medium saucepan heat oil over medium heat.
- Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
- Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
- Add the butter and parsley and cook for another 2 minutes.
- Pour sauce over drained spaghetti, tossing to coat.
- Place in large serving bowl and coat with Parmesean Cheese.
- Place Spaghetti Bordelaise on plate and top with chicken thigh.
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.
This is a very strange recipe in you seem to discard the best part, the pan juice from the chicken. I used about 1/2 the olive oil it called for to brown the chicken and cooked most of the fat out. I drained all but a couple of tablespoons of fat before I added the other ingredients. I cooked the thighs 45 minutes and they were done but I did uncover and cook for about 10 minutes. I removed thighs and kept warm in the oven and took out the lemon. I sauted the onion in a little olive oil then sprinkled in some flour and stirred to coat, added about three times as much wine and reduced slightly then added the contents of the roasting pan, cooked until sauce (added a little chicken stock to thin). I melted less than half the butter in the roasting pan and stirred in the spaghetti and heated through, added the sauce stirred to coat over low heat, added the parmesan and mixed lightly served with the thighs. It was wonderful with a good chianti. I would highly recommend this over the original recipe.
This sounds Wonderful! I can't wait to give it a go! I fdon't mind the length at all! I'll let you know how it comes out for me! Jelly