1. Recipes

How to Make Chef John's Chicken Riggies - A Step-by-Step Guide

Chef John's Chicken Riggies is a classic Italian-American dish that hails from the Mohawk Valley region of upstate New York. It is a delicious and hearty pasta dish that is beloved by many for its rich and creamy tomato sauce, and tender pieces of chicken.

This recipe is a favorite of Chef John, who has spent years perfecting the flavors and techniques to create the ultimate Chicken Riggies. The dish features a combination of succulent chicken, sautéed onions and peppers, and a touch ...

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Ingredients

  • 1 tablespoon olive oil
  • 4 ounces hot Italian ground sausage meat
  • 1 cup sliced mushrooms
  • 1 onion, sliced
  • salt and ground black pepper to taste
  • 1 ½ pounds skinless, boneless chicken thighs, roughly chopped
  • ½ cup Marsala wine
  • 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
  • 1 cup chicken broth
  • ½ cup heavy whipping cream
  • ½ cup water, or as needed
  • 1 ½ cups chopped hot and sweet peppers
  • ½ cup pitted and chopped kalamata olives
  • 3 cloves garlic, minced
  • ¼ cup chopped Italian flat leaf parsley
  • 1 pound rigatoni
  • ½ cup grated Parmigiano-Reggiano or Romano cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat olive oil in a large saucepan over medium heat. Cook and stir sausage, mushrooms, onions, salt, and black pepper in hot oil until vegetables are softened and sausage is browned, 6 to 7 minutes.
  • Stir chopped chicken to sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in wine and cook, stirring to remove any browned bits off the bottom of the pan, until most of the wine is evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, and cream; simmer for 30 minutes. If needed, add water to create a thick sauce.
  • Stir peppers, olives, and garlic into sauce. Continue to simmer until thickened, 15 to 20 minutes. Season with salt and pepper to taste and stir in parsley.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until nearly cooked, about 11 minutes. Drain.
  • Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.

    • Nutrition

    1051 cal.

    • Total Fat: 41g
    • Saturated Fat: 15g
    • Cholesterol: 167mg
    • Sodium: 1002mg
    • Total Carbohydrate: 110g
    • Dietary Fiber: 8g
    • Total Sugars: 17g
    • Protein: 56g
    • Vitamin C: 170mg
    • Calcium: 274mg
    • Iron: 9mg
    • Potassium: 1278mg

    Categories

    Pasta recipes
    Chicken recipes
    Spicy recipes
    Creamy recipes
    Italian recipes