Serves 1
Directions
- 1Start by seasoning skin on chicken thigh with salt and pepper on both sides.
- 2Add the chicken thighs skin side down to a cold pan and flip once the skin is nice and golden brown.
- 3Remove the chicken.
- 4In the same pan, add olive oil and butter to sauté onions and garlic until translucent.
- 5Add tomato paste and gochujang.
- 6Deglaze with white wine.
- 7Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
- 8Add heavy cream.
- 9Now add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 10Once the sauce has thickened, season with salt and pepper and add the chicken back to the pan until fully cooked.
- 11When the chicken is cooked, remove it.
- 12Add your favorite pasta along with a little pasta water.
- 13Grate in some Parm.
- 14Plate it up and enjoy.
Ingredients
- 4 skin on chicken thighs
- to taste Salt
- to taste pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 (minced) small onion
- 4 cloves (minced) garlic
- 3 tbsp tomato paste
- 2 tbsp gochujang
- 0.25 cup white wine
- 1 cup chicken stock
- 1.25 cup heavy cream
- 0.33 cup (chopped) sun-dried tomatoes with oil
- 1 tbsp gochugaru
- 1 tsp oregano
- 1 Zest of 1 lemon
- 1 tbsp lemon juice
- 5 (thinly sliced) basil leaves
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup (grated) parmesano reggiano
Equipment
PanTongsSpatulaMeasuring cupMeasuring spoonsGrater
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