Directions
- 1Season chicken thighs with salt and pepper on both sides. Add chicken to a cold pan, skin side down, and cook until golden brown. Flip and cook for another minute.
- 2Remove the chicken and add olive oil and butter to the same pan. Sauté onions and garlic until translucent.
- 3Add tomato paste and gochujang, cooking until a deep red color is achieved.
- 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.
- 6Once thickened, season with salt and pepper. Add chicken back to the pan, skin-side up, and cook until fully heated.
- 7Cook pasta until al dente. Remove the chicken and add the pasta to the sauce, adding pasta water as needed.
- 8Grate in parmesan cheese and toss until the sauce clings to the pasta.
Ingredients
- 4 skin on chicken thighs
- 6 salt
- 6 pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small 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 tbsp gochugaru
- 1 tsp oregano
- 1 lemon
- 5 basil leaves (thinly sliced)
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano (grated)
Equipment
pantongsspatulagrater
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