-
1
Preheat oven to 350 degrees.
-
2
Season thighs with salt, black pepper and cayenne.
-
3
Peel 4 heads of garlic and crush half leaving the remaining cloves whole.
-
4
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.
-
5
Add chicken and brown on both sides, setting aside when brown.
-
6
Add crushed garlic and cook, stirring about 1 minute.
-
7
Remove from heat and add remaining ingredients, stirring to mix well.
-
8
Place chicken in roaster, cover tightly and cook for 1 hour.
-
9
Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally.
-
10
Remove and set aside.
-
11
Spaghetti Bordelaise:
-
12
In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes.
-
13
Drain well.
-
14
In medium saucepan heat oil over medium heat.
-
15
Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes.
-
16
Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes.
-
17
Add the butter and parsley and cook for another 2 minutes.
-
18
Pour sauce over drained spaghetti, tossing to coat.
-
19
Place in large serving bowl and coat with Parmesean Cheese.
-
20
Place Spaghetti Bordelaise on plate and top with chicken thigh.
