Chicken Riggies – What if You Never Saw This?

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Way back when, the only way you would’ve found out about aregional recipe like Chicken Riggies, would have been to eat it while travelingthrough Central New York. 

You would’ve loved it (because there’s nothing not tolove) and maybe even tried to recreate it when you got home, but more likely itwould have ended up fading into nothing more than a pleasant memory;referred to as “that rigatoni we had in Utica.”

I’m sure you’ll plan a trip through the lovely Utica/Romearea of New York State eventually, but in the meantime, I offer up my take onthis thoroughly enjoyable plate of pasta. I think it’s fairly authentic, withtwo notable exceptions. I use Marsala instead of the standard white wine, anduse roughly chopped thigh meat, instead of the more popular chicken breasts.
This results in a sauce that seems much richer than itactually is, and I think you’ll love the subtle sweetness the wine imparts,which works wonderfully with the heat from the peppers. Of course, as I jokeabout in the video, forget how tasty the recipe is…it’s worth making just forthe name alone. What’s for dinner? Chicken Riggies! Riggies? Yes, Riggies!
Anyway, if you’re from Central New York, I hope I did yourvenerable recipe proud. If you’re not, I hope you give this gorgeous rigatonirecipe a try, and experience what only a few decades ago, you may not have everheard of. Enjoy!

Ingredients for 4 portions:1 tbsp olive oil4 oz hot Italian sausage, crumbled1 onion, sliced or diced1 cup sliced mushroomssalt and pepper to taste1 1/2 pounds boneless skinless chicken thighs, roughlychopped or cubed1/2 cup Marsala wine1 (28-oz) can whole, peeled San Marzano tomatoes, crushed1 cup chicken broth1/2 cup heavy cream1/2 cup water, or as needed1 1/2 cups chopped hot and/or sweet peppers (any jarred orfresh peppers will work, but cherry peppers are a good choice)*if using mild peppers, use chili flakes or chili paste toincrease the spiciness. 1/2 cup pitted, halved Greek olives
3 cloves minced garlic 1/4 cup chopped Italian parsley1 pound rigatoni1/2 cup grated Parmigiano-Reggiano or Romano cheese