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Jan
07

Italian Chicken with Lemon Garlic and Wine over Spaghetti Bordelaise

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Welcome back to Food Flavor Fun.

Time for one of my absolute favorites.  Thursdays will feature a main dish.  This one is a great chicken dish that is best served family style.  For the amount of flavor in this dish, the effort is pretty low.   The hardest part is peeling all the garlic that the recipe calls for.  Look in your are to see if you can get packaged peeled garlic pods.  I’m able to find them locally at an asian market and Costco.  The Costco bag is really big, but I use a lot of garlic in my cooking.  Try this one for sure!  And share it with some people you love.  That will bring the fun.  Enjoy!

Italian Chicken with Lemon Garlic and Wine over Spaghetti Bordelaise

Ingredients:

  • 12 chicken thighs
  • Salt
  • Freshly ground black pepper
  • Cayenne
  • 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

Directions:

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.

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:

  • 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.

Categories : Main Courses

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