Italian Chicken With New Orleans Spaghetti Bordelaise

Recipe by Luby Luby Luby
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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