Serves 1
Directions
- 1Season boneless skin-on chicken thighs with salt and pepper on both sides.
- 2Add the chicken to a dry cold pan.
- 3Turn up the heat.
- 4Once the skin is golden brown and crispy, flip it over and cook on the other side for a few more minutes.
- 5In the same pan, add butter and sauté the onions until translucent.
- 6Add the garlic and once fragrant, add tomato paste and gochujang.
- 7Let the tomato paste and gochujang cook for a few minutes until it becomes a deep red color.
- 8Deglaze with white wine.
- 9Once the wine is mostly evaporated, go in with chicken stock and bring it to a simmer.
- 10Pour in heavy cream and add the sundried tomatoes.
- 11Season with oregano, salt, and pepper.
- 12Add the chicken meat side down and let that simmer on low while you boil your partner's favorite pasta in salted water.
- 13Remove the chicken from the sauce.
- 14Slice the chicken up.
- 15Add the cooked pasta to the sauce along with some pasta water.
- 16Give it a mix.
- 17Add some parm along with lemon zest and juice, and torn basil.
- 18Serve it up.
Ingredients
- 4 boneless skin-on chicken thighs
- Salt
- pepper
- 2 tbsp unsalted butter
- 1 onion, minced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp gochujang
- 0.25 cup white wine
- 1 cup chicken stock
- 1.25 cup heavy cream
- 0.33 cup sun dried tomatoes with oil, chopped
- 1 tsp oregano
- Salt
- pepper
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano, grated
- 1 lemon lemon zest
- 2 tbsp lemon juice
- 5 basil leaves, torn
Equipment
pan
Tips
- Let chicken simmer on low while boiling pasta.
- Add pasta water to the sauce for consistency.
- Serve when it sounds good.
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