Directions
- 1Season chicken thighs with salt and pepper on both sides.
- 2Add chicken to a cold pan, skin side down, and cook until golden brown, then flip to cook for one minute.
- 3Remove chicken from the pan.
- 4In the same pan, add olive oil and butter to saute onions and garlic until translucent.
- 5Add tomato paste and gochujang, cook until deep red.
- 6Deglaze with white wine and add chicken stock, bring to a simmer.
- 7Add heavy cream, sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil.
- 8Thicken the sauce, season with salt and pepper, and return chicken to the pan, skin side up.
- 9Boil pasta until al dente.
- 10Remove chicken and add pasta to the sauce, adding pasta water if necessary.
- 11Grate in parmesan cheese and mix until the sauce clings to the pasta.
- 12Serve and enjoy!
Ingredients
- 4 skin on chicken thighs
- 6 salt
- 6 pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion
- 4 garlic cloves
- 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
- 5 basil leaves
- 0.75 lbs pasta
- 0.25 cup pasta water
- 0.5 cup parmesano reggiano
Equipment
knifecutting boardbaking sheetwire rackpanspatulameasuring cuptongs
Related recipes
Korean Popcorn Chicken
Korean · Dinner
Easy Ground Beef Bulgogi
Korean · Dinner25m
Korean Bibimbap
Korean · Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Korean Chicken Meal Prep
Korean · Dinner
Kimchi Mac N Cheese
Korean · Dinner
Tteokbokki
Korean · Dinner
Budae-jjigae
Korean · Dinner
Cheese Buldak (Fire Chicken)
Korean · Dinner
Fishcake Soup (Eomuk-tang)
Korean · Dinner
Rabokki
Korean · Dinner
Air Fryer Pa Dak (Korean Fried Chicken)
Korean · Dinner