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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.