Adam’s Italian Chicken with New Orleans Spaghetti Bordelaise



Adam’s Italian Chicken with New Orleans Spaghetti Bordelaise
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Ellsworth American Advertising Director Julie Clark shares this family-favorite recipe for Italian Chicken with New Orleans Spaghetti Bordelaise that her brother, Adam, adapted from Emeril Lagasse.
Servings
10
Servings
10
Adam’s Italian Chicken with New Orleans Spaghetti Bordelaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ellsworth American Advertising Director Julie Clark shares this family-favorite recipe for Italian Chicken with New Orleans Spaghetti Bordelaise that her brother, Adam, adapted from Emeril Lagasse.
Servings
10
Servings
10
Ingredients
  • 12 chicken thighs
  • salt
  • freshly ground black pepper
  • 4 heads garlic, cloves separated and peeled
  • 1/2 cup olive oil
  • 2 cups white wine
  • 3 lemons, quartered
  • 1 1/2 tsps. dried basil
  • 1 tsp. dried oregano
  • 2 bay leaves
  • 1/2 cup chopped parsley
Spaghetti Bordelaise
  • 2 lbs. dried spaghetti
  • 1/2 cup olive oil
  • 8 cloves garlic, minced
  • 1/2 cup green onions
  • 2 Tbsps. white wine
  • 3/4 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 Tbsps. melted unsalted butter
  • 1/2 cup chopped fresh parsley
  • 1 cup finely grated Parmesan
Servings:
Units:
Instructions
  1. Preheat the oven to 350 degrees F. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne. Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
  2. Heat ½ cup of the oil in a roasting pan large enough to hold the chicken in one layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute.
  3. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
  4. Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.
Spaghetti Bordelaise
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
  2. Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
  3. Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.
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