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Receta Italian Chicken With New Orleans Spaghetti Bordelaise
by Global Cookbook

Italian Chicken With New Orleans Spaghetti Bordelaise
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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

  1. Preheat the oven to 350 degrees.
  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 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.
  5. 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.
  6. This recipe yields 6 to 10 servings.