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danielleleeem
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Chop onions, garlic, and sun dried tomatoes
Season boneless skin-on chicken thighs with salt and pepper on both sides
Add chicken to a dry, cold pan and turn up the heat to render fat and crisp the skin
Once skin is golden brown, flip and cook the other side for a few more minutes
Add butter and sauté the minced onions until translucent
Add minced garlic and cook until fragrant
Add tomato paste and gochujang, cook for a few minutes until deep red color forms
Deglaze with white wine and let mostly evaporate
Add chicken stock and bring to a simmer
Pour in heavy cream and add sun dried tomatoes
Season with oregano, salt and pepper
Add chicken meat side down and simmer on low
Boil pasta in salted water
Remove chicken from sauce and slice it up
Add cooked pasta to the sauce along with pasta water
Mix well and add grated parmesano reggiano, lemon zest, and lemon juice
Add torn basil leaves
Serve and enjoy