PREPARATION:

Italian Style Chicken:

1. Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
2. Heat the oil in a roasting pan or sauté 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 the garlic, onion and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add the remaining ingredients, stirring well to evenly distribute. Reduce the heat to medium low, cover the pan tightly and continue to cook for another 40 minutes.
3. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.

Spaghetti Bordelaise:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
2. Meanwhile, in a medium pot, heat the oil over medium heat. Add the butter, olive oil, garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
3. Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.

   This recipe was featured on the Pantry Raid Episode of Emeril Green.