Italian Chicken with New Orleans Spaghetti Bordelaise Recipe
This Italian Chicken with New Orleans Spaghetti Bordelaise is a rich and flavorful dish that’s sure to become a family favorite, much like it did for my husband (DH). The combination of tender, juicy chicken thighs with a deliciously aromatic and buttery spaghetti is irresistible. Though the list of ingredients might seem a bit long at first glance, the recipe is simple and quick to prepare. You can prepare the chicken while the spaghetti is cooking, saving you time in the kitchen. If you prefer a leaner option, chicken breasts can be used in place of the thighs. However, the thighs add incredible flavor and tenderness. With a few of my own variations to the original Emeril Lagasse recipe, this dish is both comforting and impressive for any occasion.
Recipe Overview
- Cook Time: 1 hour
- Prep Time: 1 hour
- Total Time: 2 hours
- Recipe Category: Chicken Thigh & Leg
- Servings: 6
- Cuisine: Italian, New Orleans
- Difficulty: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken thighs | 12 pieces |
| Salt | To taste |
| Fresh ground black pepper | To taste |
| Ground cayenne pepper | 1/2 teaspoon |
| Garlic (peeled) | 4 heads |
| Olive oil | 1/2 cup |
| Dry white wine | 2 cups |
| Lemons | 3, juiced |
| Dried basil | 1 1/2 teaspoons |
| Dried oregano | 1 teaspoon |
| Bay leaves | 2 leaves |
| Italian parsley (chopped) | 1/4 cup |
| Angel hair pasta | 8 ounces |
| Olive oil | 1/2 cup |
| Green onion (chopped) | 2 stalks |
| Dry white wine | 1/2 cup |
| Dried basil | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Dried thyme | 1/4 teaspoon |
| Ground black pepper | To taste |
| Ground cayenne pepper | 1/8 teaspoon |
| Butter | 1/2 cup |
| Parmesan cheese (grated) | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1345.6 kcal |
| Total Fat | 82.1 g |
| Saturated Fat | 27.5 g |
| Cholesterol | 227.9 mg |
| Sodium | 1199.8 mg |
| Carbohydrates | 78.9 g |
| Fiber | 5 g |
| Sugars | 4.6 g |
| Protein | 59 g |
Instructions
For the Chicken:
-
Preheat your oven to 350°F (175°C).
Ensure your oven is properly heated before placing the chicken inside for roasting. -
-
Season the chicken thighs with salt, black pepper, and cayenne pepper to enhance their flavor.
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Peel and crush the garlic cloves. Take 2 heads of garlic and crush half of the cloves, leaving the other half whole for added aroma during roasting.
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Heat olive oil in a roasting pan over medium-high heat on the stove. Use a pan large enough to hold the chicken in a single layer for even cooking.
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Brown the chicken thighs. Add the chicken to the hot oil and sear them on both sides until golden brown. This should take about 4-5 minutes per side. Once browned, remove the chicken and set it aside.
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Cook the garlic. In the same pan, add the crushed garlic and sauté for about 1 minute, stirring frequently to prevent burning.
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Add the remaining ingredients to the pan. Pour in the dry white wine, lemon juice, dried basil, dried oregano, bay leaves, and chopped Italian parsley. Stir well to combine the flavors.
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Place the chicken back into the pan. Arrange the browned chicken thighs in the roasting pan and cover tightly with foil. Roast the chicken in the oven for 1 hour.
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Uncover and roast further. After 1 hour, remove the foil and continue to roast the chicken for another 30 minutes, or until the chicken is fully cooked and tender. Baste occasionally to keep the chicken moist.
For the Spaghetti Bordelaise:
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Bring salted water to a boil. In a large pot, add enough water to cook the pasta, and season it with salt. Once the water is boiling, add the angel hair pasta and cook until al dente, about 10 minutes. Drain the pasta well and set aside.
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Prepare the sauce. While the pasta is cooking, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and chopped green onions to the pan and sauté until fragrant and golden, about 2 minutes.
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Add the dry white wine, herbs, and seasonings. Pour in the wine, dried basil, dried oregano, dried thyme, salt, ground black pepper, and cayenne pepper. Let the sauce simmer for about 2 minutes to allow the flavors to meld together.
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Finish the sauce. Add the butter and chopped parsley to the pan, stirring until the butter melts and the sauce becomes smooth and creamy. Allow the sauce to cook for another 2 minutes.
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Combine the spaghetti and sauce. Pour the sauce over the drained pasta and toss gently to coat the spaghetti with the flavorful sauce.
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Serve the Spaghetti Bordelaise. Place the coated spaghetti into a large serving bowl and sprinkle with grated Parmesan cheese for added flavor.
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Top the spaghetti with the chicken. Arrange the roasted chicken thighs on top of the spaghetti, and you’re ready to serve this delectable dish.
Tips and Variations:
- Adjust the butter: If you’re concerned about the richness of the dish, you can reduce the amount of butter used. Start by adding only half the amount and adjust to taste after preparing the sauce.
- Substitute chicken breasts: If you prefer white meat, you can substitute the chicken thighs with breasts. However, chicken thighs tend to be juicier and more flavorful.
- Make it ahead: The chicken can be roasted in advance, and you can store it in the refrigerator for up to 3 days. Reheat it in the oven before serving with the pasta.
Reviews:
This recipe has earned a stellar 5-star rating from 7 reviewers, who praised the rich flavors and tender chicken. One reviewer mentioned, “This is absolutely amazing! The flavors are bold and perfectly balanced. My family loved it, and I will be making this regularly!”
Conclusion:
Italian Chicken with New Orleans Spaghetti Bordelaise is a comforting and flavorful dish that combines the best of both Italian and New Orleans cuisine. With its perfectly roasted chicken thighs and rich, buttery spaghetti, it’s a meal that will leave everyone satisfied and coming back for more. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to impress.
