Ingredients Jump to Instructions ↓

  1. 12 chicken thighs

  2. Salt

  3. Freshly ground black pepper

  4. Cayenne

  5. 4 heads garlic, cloves separated and peeled

  6. 2 cups white wine

  7. 3 lemons , quartered

  8. 1 1/2 teaspoons dried basil

  9. 1 teaspoon dried oregano

  10. 2 bay leaves

  11. 1/2 cup chopped parsley

  12. Spaghetti Bordelaise, recipe follows

  13. 2 pounds dried spaghetti

  14. 1/2 cup olive oil

  15. 8 cloves garlic , minced

  16. 1/2 cup green onions

  17. 2 tablespoons white wine

  18. 3/4 teaspoon dried basil

  19. 1/2 teaspoon dried oregano

  20. 1/2 teaspoon dried thyme

  21. 1/2 teaspoon salt

  22. 1/4 teaspoon freshly ground black pepper

  23. 3 tablespoons melted unsalted butter

  24. 1/2 cup chopped fresh parsley

  25. 1 cup finely grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.

  3. Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.

  4. 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.

  5. 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.

  6. 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 .

  7. 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.

  8. 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 .

  9. Yield: 8 to 10 servings


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