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Dawn, I have had great success w/ making rec: Italian Chicken w. New Oreans Spaghetti Bordalaise
Joined: Dec 10, 2005
Posted to Thread #16269 at 4:24 pm on Sep 23, 2009
I really enjoy this recipe for a large crowd. Can be made ahead; wonderful flavors. While I have never done it, I believe it would stand up well at room temp......
Italian Chicken with New Orleans Spaghetti Bordelaise
Recipe courtesy Emeril Lagasse, 2001
6 to 10 servings
12 chicken thighs
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 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows
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.
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 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. 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.
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.
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan
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.
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.
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.
Yield: 8 to 10 servings
Other messages in this thread:
- 16269. Has anyone made the Glazed Orange Hoisin Chicken and served it cold? - Dawn_MO - 2:51pm on 09/23/09 (10)
- How about removing the skin "after" cooking. Would solve the sogginess - DawnNYS - 3:48pm on 09/23/09
- Those are all great ideas! - Dawn_MO - 4:03pm on 09/23/09
- That's true, could you baste the glaze on there mid-way through cooking the skinless chicken? [NT] - DawnNYS - 2:51pm on 09/24/09
- Dawn, I have had great success w/ making rec: Italian Chicken w. New Oreans Spaghetti Bordalaise - barb_b - 4:24pm on 09/23/09
- I would love to serve this for the teachers, but after putting beer in my beef stew, - Dawn_MO - 10:19pm on 09/23/09
- This sounds sooooo good! Thanks for posting! [NT] - Sandi in Hawaii - 4:02am on 09/24/09
- I just found out that one of the markets where I shop have - Dawn_MO - 10:22pm on 09/23/09
- Has anyone made pulled chicken? Is there such a thing? [NT] - Dawn_MO - 11:25pm on 09/23/09
- Chicken tinga uses cooked, shredded chicken. You add the sauce after, very good [NT] - Luisa_Calif - 12:22am on 09/24/09
- I'm sure your pulled pork would be appreciated, eso if you're in pulled pork country... and - DawnNYS - 2:47pm on 09/24/09