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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
4 chicken breasts
salt
ground black pepper
cayenne pepper
4 garlic heads
1 cup olive oil
2 cups white wine
3 small lemons quartered
1½ teaspoon dried oregano
2 bay leaf
½ cup chopped parsley
1 pound spaghetti
3 tablespoons garlic minced
½ cup chopped scallions
¾ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons melted butter
½ cup chopped parsley
1 cup finely grated cheese
Preheat the oven to 350°F.
For the chicken: Place the chicken in a big bowl and lightly coat it with salt, pepper, and cayenne. Crush 2 of the 4 garlic heads with a heavy knife. Leave remaining cloves whole. Heat ½ cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add te crushed garlic and cook, stirring, until fragrant. Remove from the heat and add the 2 cups of white wine, 3 lemons, dried basil, bay leaves, and parsley. Evenly distribute. Cover the pan tightly with foil and roast for 1 hour. Begin boiling hot/salted water for the spaghetti Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally. Remove from oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken.
For the spaghetti sauce: Heat ½ cup olive oil in a medium pot over medium heat. (Add the minced garlic last) Add the green onions until tender. Add the wine, basil, oregano, thyme, salt, pepper, and cook for 2 minutes. Add the butter, garlic, and parsley and cook for another 3 minutes. Return drained spaghetti to the pot, add the sauce, and toss well to coat.