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
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