Authentic Chicken Riggies Recipe - Chef John's Famous Dish

Name: Authentic Chicken Riggies Recipe - Chef John's Famous Dish
Total time: 1 hr 35 mins
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 1 cup sliced mushrooms; 4 ounces hot Italian ground sausage meat; salt and ground black pepper to taste; 1.5 pounds skinless, boneless chicken thighs, roughly chopped; 0.5 cup Marsala wine; 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed; 1 cup chicken broth; 0.5 cup heavy whipping cream; 0.5 cup water, or as needed; 1.5 cups chopped hot and sweet peppers; 0.5 cup pitted and chopped kalamata olives; 3 cloves garlic, minced; 0.25 cup chopped Italian flat leaf parsley; 1 pound rigatoni; 0.5 cup grated Parmigiano-Reggiano or Romano cheese

Chef John's chicken riggies recipe creates a surprisingly rich sauce with a subtle sweetness from the wine that perfectly complements the peppers. You'll love how easy it is to make this restaurant-quality dish at home!

Total time1 hr 35 mins
Prep time20 mins
Cook time1 hr 15 mins
Yield4

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Servings

Instructions

Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook, stirring occasionally, until the vegetables soften and the sausage browns, about 6 to 7 minutes.
Add the chopped chicken to the sausage mixture; cook over medium-high heat, stirring frequently, until the chicken is browned, approximately 5 minutes. Pour in Marsala wine; cook, scraping the browned bits from the pan bottom with a wooden spoon, until the wine nearly evaporates, about 2 to 3 minutes. Stir in tomatoes, chicken broth, cream, and water; simmer for 30 minutes, adding more water if the sauce becomes too thick.
Stir in the peppers, olives, and garlic; continue to simmer until the sauce thickens, around 15 to 20 minutes. Season with salt and black pepper to taste; stir in fresh parsley.
In the meantime, bring a large pot of lightly salted water to a boil. Add rigatoni and cook in the boiling water, stirring occasionally, until al dente (tender but firm), about 11 minutes. Drain well.
Combine the sauce and cooked rigatoni, stir in the cheese, cover the pot, and let it sit until the rigatoni absorbs some of the sauce, approximately 1 to 2 minutes.

Nutrition

Calories: 1051 kcal
Fat Content: 41 g
Fiber Content: 8 g
Sugar Content: 17 g
Sodium Content: 1002 mg
Protein Content: 56 g
Cholesterol Content: 167 mg
Carbohydrate Content: 110 g
Saturated Fat Content: 15 g
Unsaturated Fat Content: 0 g