Italian Chicken With New Orleans Spaghetti Bordelaise

Italian Chicken With New Orleans Spaghetti Bordelaise
This is one of Emeril Lagasse’s recipes with a couple of variations

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 onions
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

Preheat oven to 350 degrees.
Season thighs with salt, black pepper and cayenne.
Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
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.
Add chicken and brown on both sides, setting aside when brown.
Add crushed garlic and cook, stirring about 1 minute.
Remove from heat and add remaining ingredients, stirring to mix well.
Place chicken in roaster, cover tightly and cook for 1 hour.
Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
Remove and set aside.
Spaghetti Bordelaise:.
In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
Drain well.
In medium saucepan heat oil over medium heat.
Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
Add the butter and parsley and cook for another 2 minutes.
Pour sauce over drained spaghetti, tossing to coat.
Place in large serving bowl and coat with Parmesean Cheese.
Place Spaghetti Bordelaise on plate and top with chicken thigh.