Serves 1
Directions
- 1Start by mincing onions, garlic and sun-dried tomatoes.
- 2Season skin on chicken thighs with salt and pepper on both sides.
- 3Add the chicken thighs skin side down to a cold pan.
- 4Flip once the skin is nice and golden brown.
- 5Remove the chicken.
- 6In the same pan add olive oil and butter to saute onions and garlic until translucent.
- 7Add tomato paste and gochujang.
- 8Once it becomes a deep red color, deglaze with white wine.
- 9Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
- 10Add heavy cream.
- 11Add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 12Once the sauce has thickened, season with salt and pepper.
- 13Add the chicken back to the pan until fully cooked.
- 14While that's simmering, boil your favorite pasta in salted water until al dente.
- 15Add the pasta to the sauce after removing the chicken.
- 16Pour in pasta water when necessary.
- 17Grate in some parmesan.
- 18Plate 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 small onion
- 4 cloves 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 sun-dried tomatoes with oil
- 1 tbsp gochugaru
- 1 tsp oregano
- 1 of 1 lemon lemon zest
- 1 tbsp lemon juice
- 5 basil leaves
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesan
Equipment
knifecutting boardpanspatulatongsmeasuring cupsieve
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