Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta
Cuisine: Korean
Ingredients: 4 skin on chicken thighs; Salt; 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 Zest of lemon; 1 tbsp lemon juice; 5 basil leaves(thinly sliced); 0.75 lbs pasta; 0.25 cup pasta water; 0.5 cup parmesano reggiano(grated)

Serves 1

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Marry Me Chicken Pasta

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Serves 1

Directions

1Season skin on chicken thigh with salt and pepper on both sides.
2Add the chicken thighs skin side down to a cold pan.
3Flip the chicken once the skin is nice and golden brown.
4Remove the chicken from the pan.
5In the same pan, add olive oil and butter to sauté onions and garlic until translucent.
6Add tomato paste and gochujang and cook until it becomes a deep red color.
7Deglaze with white wine.
8Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
9Add heavy cream.
10Now add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
11Once the sauce has thickened, season with salt and pepper.
12Add the chicken back to the pan until fully cooked.
13When the chicken is cooked, remove it.
14Add your favorite pasta along with a little pasta water.
15Grate in some Parm.
16Plate it up and enjoy.

Ingredients

4 skin on chicken thighs
Salt
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 Zest of lemon
1 tbsp lemon juice
5 basil leaves(thinly sliced)
0.75 lbs pasta
0.25 cup pasta water
0.5 cup parmesano reggiano(grated)

Equipment

pantongsspatulagrater

Marry Me Chicken Pasta

Serves 1

instagram.com

Marry Me Chicken Pasta

instagram.com

Serves 1

Directions

1Season skin on chicken thigh with salt and pepper on both sides.
2Add the chicken thighs skin side down to a cold pan.
3Flip the chicken once the skin is nice and golden brown.
4Remove the chicken from the pan.
5In the same pan, add olive oil and butter to sauté onions and garlic until translucent.
6Add tomato paste and gochujang and cook until it becomes a deep red color.
7Deglaze with white wine.
8Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
9Add heavy cream.
10Now add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
11Once the sauce has thickened, season with salt and pepper.
12Add the chicken back to the pan until fully cooked.
13When the chicken is cooked, remove it.
14Add your favorite pasta along with a little pasta water.
15Grate in some Parm.
16Plate it up and enjoy.