Name: Chef John's Chicken Riggies
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Hot Italian ground sausage meat - 4 ounces; Sliced mushrooms - 1 cup; Onion, sliced - 1; Salt and ground black pepper to taste - 1; Skinless, boneless chicken thighs, roughly chopped - 1 ½ pounds; Marsala Wine - ½ cup; Whole Italian plum tomatoes (such as San Marzano), crushed - 1 (28 ounce) can; Chicken broth - 1 cup; Heavy whipping cream - ½ cup; Water, or as needed - ½ cup; Chopped hot and sweet peppers - 1 ½ cups; Pitted and chopped Kalamata olives - ½ cup; Garlic, minced - 3 cloves; Chopped Italian flat leaf parsley - ¼ cup; Rigatoni - 1 pound; Grated Parmigiano-Reggiano or Romano cheese - ½ cup

Ingredients for - Chef John's Chicken Riggies

1. Olive oil 1 tablespoon

2. Hot Italian ground sausage meat 4 ounces

3. Sliced mushrooms 1 cup

4. Onion, sliced 1

5. Salt and ground black pepper to taste 1

6. Skinless, boneless chicken thighs, roughly chopped 1 ½ pounds

7. Marsala Wine ½ cup

8. Whole Italian plum tomatoes (such as San Marzano), crushed 1 (28 ounce) can

9. Chicken broth 1 cup

10. Heavy whipping cream ½ cup

11. Water, or as needed ½ cup

12. Chopped hot and sweet peppers 1 ½ cups

13. Pitted and chopped Kalamata olives ½ cup

14. Garlic, minced 3 cloves

15. Chopped Italian flat leaf parsley ¼ cup

16. Rigatoni 1 pound

17. Grated Parmigiano-Reggiano or Romano cheese ½ cup

How to cook deliciously - Chef John's Chicken Riggies

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Combine sauce and cooked pasta, stir in cheese, cover and set aside until pasta has absorbed the sauce, 1 to 2 minutes.