Italian Chicken With New Orleans Spaghetti Bordelaise
photo by beckas
- Ready In:
- 2hrs
- Ingredients:
- 26
- Serves:
-
6
ingredients
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Chicken
- 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 white wine
- 3 lemons, quartered
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- 1⁄2 cup chopped Italian parsley
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Spaghetti Bordelaise
- 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
directions
- 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.
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Reviews
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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.
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Piquant!!! Absolutely delicious!!! It IS time consuming, to my way of thinking. I think it took about an hour to peel all the cloves of garlic! Maybe that could be done well ahead of the rest of the prep. I too only had frozen skinless, boneless thighs, and I'm sure that it would be twice as good with fresh, bone in thighs with skin. I roasted the chicken covered for 30 minutes, uncovered it, and cooked it for 15 minutes more. That worked just fine. I used only slightly more than half a stick of butter, and it was plenty. We could not identify the taste of the lemons, so we were fine with the lemon quarters. I only had dried parsley, but we were so happy with the results that I don't think I'd bother with cutting up fresh. My roasting pan is plenty big enough, but it is made of fairly thin aluminum. I think that next time I'll brown the chicken in a heavier skillet first, follow the rest of the steps, and transfer the deglazed mixture to the roasting pan. The chicken didn't brown very well in the thin pan. This is a very nice, different pasta combination and one that I'll surely make again. Thank you, Luby, for sharing such a great recipe.
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Tweaks
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This was sooooo good....especially the pasta! What's not to love about lots of garlic, cheese, and butter? Yum! I had to use boneless skinless chicken breasts because that's all that DH will eat. I reduced the covered cooking time to 45 minutes. The breasts had a great flavor but were slightly dry. That was my fault for not knowing the correct cooking time for chicken breasts. Next time I am going to try cooking the chicken breasts via stove top only and substituting lemon zest for the lemons. Thanks Luby for sharing this recipe. It's worth a repeat performance!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.