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Italian Chicken With New Orleans

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Ingredients

Adjust Servings:
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
1 lb angel hair pasta or 1 lb thin spaghetti

Nutritional information

1345.6
Calories
739 g
Calories From Fat
82.1 g
Total Fat
27.5 g
Saturated Fat
227.9 mg
Cholesterol
1199.8 mg
Sodium
78.9 g
Carbs
5 g
Dietary Fiber
4.6 g
Sugars
59 g
Protein
519g
Serving Size

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Italian Chicken With New Orleans

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    Cuisine:

    This is a very strange recipe in you seem to discard the best part, the pan juice from the chicken. used about 1/2 the olive oil it called for to brown the chicken and cooked most of the fat out. I drained all but a couple of tablespoons of fat before I added the other ingredients. I cooked the thighs 45 minutes and they were done but I did uncover and cook for about 10 minutes. I removed thighs and kept warm in the oven and took out the lemon. I sauted the onion in a little olive oil then sprinkled in some flour and stirred to coat, added about three times as much wine and reduced slightly then added the contents of the roasting pan, cooked until sauce (added a little chicken stock to thin). I melted less than half the butter in the roasting pan and stirred in the spaghetti and heated through, added the sauce stirred to coat over low heat, added the parmesan and mixed lightly served with the thighs. It was wonderful with a good chianti. I would highly recommend this over the original recipe.

    • 140 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Italian Chicken With New Orleans Spaghetti Bordelaise, 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 , This is a very strange recipe in you seem to discard the best part, the pan juice from the chicken used about 1/2 the olive oil it called for to brown the chicken and cooked most of the fat out I drained all but a couple of tablespoons of fat before I added the other ingredients I cooked the thighs 45 minutes and they were done but I did uncover and cook for about 10 minutes I removed thighs and kept warm in the oven and took out the lemon I sauted the onion in a little olive oil then sprinkled in some flour and stirred to coat, added about three times as much wine and reduced slightly then added the contents of the roasting pan, cooked until sauce (added a little chicken stock to thin) I melted less than half the butter in the roasting pan and stirred in the spaghetti and heated through, added the sauce stirred to coat over low heat, added the parmesan and mixed lightly served with the thighs It was wonderful with a good chianti I would highly recommend this over the original recipe , This sounds Wonderful! I can’t wait to give it a go! I fdon’t mind the length at all! I’ll let you know how it comes out for me! Jelly


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Season Thighs With Salt, Black Pepper and Cayenne.

    3
    Done

    Peel 4 Heads of Garlic and Crush Half Leaving the Remaining Cloves Whole.

    4
    Done

    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
    Done

    Add Chicken and Brown on Both Sides, Setting Aside When Brown.

    6
    Done

    Add Crushed Garlic and Cook, Stirring About 1 Minute.

    7
    Done

    Remove from Heat and Add Remaining Ingredients, Stirring to Mix Well.

    8
    Done

    Place Chicken in Roaster, Cover Tightly and Cook For 1 Hour.

    9
    Done

    Remove Cover and Roast Until the Chicken Is Brown and Tender, About 30 Minutes, Basting Occasionally.

    10
    Done

    Remove and Set Aside.

    11
    Done

    Spaghetti Bordelaise:

    12
    Done

    in Large Pot Bring Salted Water to a Boil and Cook Spaghetti Until Al Dente, About 10 Minutes.

    13
    Done

    Drain Well.

    14
    Done

    in Medium Saucepan Heat Oil Over Medium Heat.

    15
    Done

    Add Minced Garlic and Green Onions and Cook Stirring Until Fragrant and Starting to Turn Golden, About 2 Minutes.

    Avatar Of Giada Keith

    Giada Keith

    Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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