ITALIAN CHICKEN WITH NEW ORLEANS SPAGHETTI BORDELAISE

Steps:

• 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.