Serves 1
Directions
- 1Season chicken thighs with salt and pepper on both sides, add to a cold pan, and cook over medium-high heat until skin is golden brown, then flip and cook for a minute.
- 2Remove chicken and add olive oil and butter to the pan to sauté onions and garlic until translucent.
- 3Add tomato paste and gochujang and cook until deep red.
- 4Deglaze with white wine, then add chicken stock once alcohol evaporates.
- 5Bring to a simmer, add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest, lemon juice, and basil.
- 6Once thickened, season with salt and pepper, add chicken thighs skin-side up, and turn heat to low.
- 7Boil pasta in salted water until al dente.
- 8Remove chicken and add pasta to the sauce, pouring in pasta water as needed.
- 9Grate in parmesan and serve once sauce clings to the pasta.
Ingredients
- 4 whole chicken thigh
- salt (optional)
- pepper (optional)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, minced
- 4 clove garlic, minced
- 3 tbsp tomato paste
- 2 tbsp gochujang
- 1/4 cup white wine
- 1 cup chicken stock
- 1 1/4 cup heavy cream
- 1/3 cup sun-dried tomatoes, chopped
- 1 tbsp gochugaru
- 1 tsp oregano
- 1 whole lemon zest
- 1 tbsp lemon juice
- 5 whole basil leaves, thinly sliced
- 3/4 lbs pasta
- 1/4 cup pasta water
- 1/2 cup parmesano reggiano, grated
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