5.06.2013

Chicken Riggi




When I first moved to New York State I read on menus at Italian Restaurants "Chicken Riggi" or "Chicken Riggies".  I didn't understand what in the world this dish was until it was explained to me that it's simply chicken and sausage in a cream tomato sauce with rigatoni pasta.  Ahh..... it all made sense after that.

I am told this dish first received it's unique name in Utica, NY although I have no way of knowing for sure.  Regardless, it's a tasty dish that always gets rave reviews. Enjoy!




Chicken Riggi
Serves 4

2 Tablespoons olive oil, divided
4 oz hot Italian sausage, crumbled
1 1/2 pounds boneless skinless chicken thighs, roughly chopped or cubed
1 medium onion, diced
1 red or green pepper, cored, seeded and diced
1 cup sliced mushrooms
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper, optional
2 cloves garlic, minced
salt and pepper to taste
1/2 cup white wine
1 (28-oz) can whole, peeled tomatoes
1 cup chicken broth
1/2 cup heavy cream
8-10 raw shrimp, frozen or fresh, optional
1 pound rigatoni, ziti, or other large pasta noodle
1/2 cup grated Parmigiano-Reggiano or Romano cheese

Heat 1 Tablespoon of the oil in a large saucepan over medium heat.  Add the chicken pieces, stirring to prevent burning, until cooked through.  Remove to a medium bowl.  Add the sausage, stirring to prevent burning, until cooked through and remove to the same bowl as the chicken.

Add the other Tablespoon of oil to the saucepan as well as the diced onion and red/green pepper.  Cook until fragrant and pepper is starting to soften.  Add the mushrooms, italian seasoning, crushed red pepper, garlic and salt and pepper to taste.  Continue stirring and cooking for 2 minutes.

Pour the wine into the hot saucepan and, with a wooden spoon, loosen any flavorful bits from the bottom of the pan.  Cook until most of the wine has evaporated, about 2 minutes.  Add the tomatoes and chicken broth.  Break the tomatoes up with the wooden spoon and bring to a simmer.  Turn heat down to keep at slow simmer, and simmer uncovered for 30 minutes.


If you have an immersion blender, blend the sauce in the pan until lightly chunky.  If you don't, carefully ladle 1 cup of the sauce into a food processor and blend.  Stir the blended sauce back into the pan.  Add the cream, reserved chicken and sausage, and shrimp {if using} to the pan and continue to simmer for 10 minutes or until the shrimp turn pink.  Remove from the heat.


Meanwhile, bring a large pot of water to a boil.  Following the package directions on the rigatoni, cook the pasta.  When the pasta is cooked ladle 1/2 cup of the pasta cooking water into the sauce.  Drain the pasta.

Add the drained pasta and the parmesan cheese to the sauce.  Stir it together and let sit 5 minutes so the pasta has time to absorb some of the sauce.

Serve.

1 comment:

Meg said...

This looks delicious! All the more reason to buy shrimp, hehe!