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Ingredientes
- 12 x chicken thighs Salt to taste Freshly-grnd black pepper to taste Cayenne to taste
- 4 x garlic heads cloves separated, and peeled
- 2 c. extra virgin olive oil
- 2 c. white wine
- 3 x lemons quartered
- 1 1/2 tsp dry basil
- 1 tsp dry oregano
- 2 x bay leaves
- 1/2 c. minced parsley Spaghetti Bordelaise (see recipe)
Direcciones
- Preheat the oven to 350 degrees.
- 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 c. of the oil in a roasting pan large sufficient to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add in the chicken and sear on both sides. Add in the crushed garlic and cook, stirring, till fragrant, about 1 minute. Remove from the heat and add in the remaining ingredients, stirring well to proportionately distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast till the chicken is brown and tender, and the garlic is caramelized, about 30 min, basting occasionally.
- Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or possibly serve on the side. Serve with Spaghetti Bordelaise.
- This recipe yields 6 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 10 servings | |
| Calories 426 | |
| Calories from Fat 382 | 90% |
| Total Fat 43.24g | 54% |
| Saturated Fat 5.97g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 66mg | 2% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.62g | 0% |
| Protein 0.21g | 0% |
