Ingredients
s
4 skin on chicken thighs
S
Salt and pepper to taste
u
2 tbsp unsalted butter
o
1 onion, minced
g
4 cloves garlic, minced
t
3 tbsp tomato paste
g
2 tbsp gochujang
w
¼ cup white wine
c
1 cup chicken stock
h
1 ¼ cup heavy cream
s
⅓ cup sun dried tomatoes with oil, chopped
o
1 tsp oregano
S
Salt and pepper to taste
p
¾ lbs pasta
p
¼ cup pasta water
p
½ cup parmesano reggiano, grated
Z
1 Zest of lemon
l
1 tbsp lemon juice
b
5 basil leaves, thinly sliced
Directions
1
Season chicken thighs with salt and pepper on both sides.
s
4 skin on chicken thighs
S
Salt and pepper to taste
2
Add the chicken to a cold pan and turn the heat to medium high.
3
Once the chicken skin is golden brown (10-15 minutes), flip it over to cook for a minute on the other side.
4
Remove the chicken and in the same pan add butter to saute onions and garlic for a few minutes until translucent.
u
2 tbsp unsalted butter
o
1 onion, minced
g
4 cloves garlic, minced
5
Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color.
t
3 tbsp tomato paste
g
2 tbsp gochujang
6
Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock.
w
¼ cup white wine
c
1 cup chicken stock
7
Bring to a simmer before adding in heavy cream then add sun-dried tomatoes and season with oregano, salt and pepper.
h
1 ¼ cup heavy cream
s
⅓ cup sun dried tomatoes with oil, chopped
o
1 tsp oregano
S
Salt and pepper to taste
8
Once the sauce has thickened, add back the chicken thighs skin side up with the heat turned to low.
9
While that's simmering, boil your favorite pasta in salted boiling water until al dente.
p
¾ lbs pasta
10
Remove the chicken thighs from the sauce and slice it up.
11
Add the pasta into the sauce pouring in pasta water as necessary.
p
¼ cup pasta water
12
Grate in parmesan and once the sauce starts to cling to the pasta, finish with lemon zest, lemon juice, and torn basil.
p
½ cup parmesano reggiano, grated
