Directions
- 1Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook over medium-high heat until golden brown (10-15 minutes), then flip and cook for one minute.
- 2Remove chicken from pan and add olive oil and butter. Sauté minced onions and garlic until translucent.
- 3Add tomato paste and gochujang; cook until deep red.
- 4Deglaze with white wine, then add chicken stock and simmer.
- 5Stir in heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil. Once thickened, season with salt and pepper.
- 6Add chicken back to the pan, skin side up, and cook over low heat until fully cooked.
- 7Boil pasta in salted water until al dente.
- 8Remove chicken and add pasta to sauce, adding pasta water if needed.
- 9Grate in parmesan cheese and stir until sauce clings to pasta.
- 10Serve and enjoy!
Ingredients
- 4 skin on chicken thighs
- 0 salt
- 0 pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion
- 4 garlic cloves
- 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 lemon
- 5 basil leaves
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano
Equipment
knifecutting boardbaking sheetwire rackpanspatulameasuring cuptongspasta potstrainergrater
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