1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (544g) Recipe makes 6 servings |
||
| Calories 1348 | ||
| Calories from Fat 739 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 82.2g | 126% | |
| Saturated Fat 27.8g | 138% | |
| Monounsaturated Fat 38.9g | ||
| Polyunsaturated Fat 10.8g | ||
| Trans Fat 0.4g | ||
| Cholesterol 227mg | 75% | |
| Sodium 1173mg | 48% | |
| Potassium 938mg | 26% | |
| Total Carbohydrate 82.0g | 27% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 3.2g | ||
| Protein 59.4g | 118% | |
people who like this recipe also like:
Italian Beef Patties with Balsamic Cream Sauce
By: Lorac
By: JustJanS
Oven-Fried Chicken Chimichangas
By: Miss Annie
Italian Chicken With New Orleans Spaghetti Bordelaise
By: Luby Luby Luby
Jun 11, 2004
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.
SERVES 6
Ingredients
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
Spaghetti Bordelaise
- 1 lb angel hair pasta or 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
1
Preheat oven to 350 degrees.2
Season thighs with salt, black pepper and cayenne.3
Peel 4 heads of garlic and crush half leaving the remaining cloves whole.4
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.5
Add chicken and brown on both sides, setting aside when brown.6
Add crushed garlic and cook, stirring about 1 minute.7
Remove from heat and add remaining ingredients, stirring to mix well.8
Place chicken in roaster, cover tightly and cook for 1 hour.9
Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.10
Remove and set aside.11
Spaghetti Bordelaise:.12
In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.13
Drain well.14
In medium saucepan heat oil over medium heat.15
Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.16
Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.17
Add the butter and parsley and cook for another 2 minutes.18
Pour sauce over drained spaghetti, tossing to coat.19
Place in large serving bowl and coat with Parmesean Cheese.20
Place Spaghetti Bordelaise on plate and top with chicken thigh.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Italian Chicken With New Orleans Spaghetti Bordelaise recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Chef #572152
On Feb 13, 2008
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.
From: Tisherself
On Feb 7, 2007
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.
From: Adelynn
On Nov 26, 2004
I am only rating the pasta as I did not make the chicken. The pasta was sooooooo delicious....I will be making pasta this way for ever!! I served this with Greek Shrimp #88726 - my DH proclaimed that this is now his favourite pasta meal!! Thanks Luby....next time I will try the whole recipe!
From: beckas
On Oct 26, 2004
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!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved