Serves 2
Directions
- 1Season chicken thighs with salt and pepper on both sides.
- 2Add the chicken skin side down to a cold pan and turn the heat to medium high.
- 3Once the chicken skin is golden brown (10-15 minutes), flip it over to cook for a minute on the other side.
- 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.
- 7Once it becomes a deep red color, deglaze with white wine.
- 8Once the wine has mostly evaporated, go in with chicken stock and bring it to a simmer.
- 9Add heavy cream.
- 10Add sun-dried tomatoes, gochugaru, oregano, lemon zest, lemon 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.
- 16Once the sauce starts to cling to the pasta, plate it up and enjoy.
Ingredients
- 4 skin on chicken thighs
- Salt
- pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 minced small onion
- 4 minced cloves garlic
- 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 lemon zest
- 1 tbsp lemon juice
- 5 thinly sliced basil leaves
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano
Equipment
panspatulatongs
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