For dinner this year, we made Emeril Lagasse’s Italian Chicken with New Orleans Spaghetti Bordelaise. This stuff is so good it’ll kill you. I saw Emeril make it on an episode of Emeril Live called “Cooking For a Crowd” a few years ago. Since then, I’ve made this recipe for many guests and everyone seems to enjoy it.

The recipe calls for twelve chicken thighs, although you can pretty easily scale it down to eight or six; made just eight thighs this year. We made all the pasta, though, using vermicelli instead of spaghetti. I alslo doubled the amount of spice/garlic/onion mixture to mix with the pasta, and I think that was an improvement. The only problem I have with the recipe is that the whole garlic sometimes don’t come out right - they seem undercooked. I’m checking with my Garlic Consultant to figure out how to fix the garlic problem next time.

This entry was posted on Monday, November 28th, 2005 at 6:20 pm and is filed under Family. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.