Chicken Riggies · Chef John

Name: Chicken Riggies · Chef John
Total time: 1 h 35 min
Yield: 4
Cuisine: Italian-American
Ingredients: 680 g (1 1/2 lb) Boneless skinless chicken thighs; 115 g (4 oz) Hot Italian sausage; 1 tbsp Olive oil; 1 Onion; 150 g Mushrooms, sliced; 120 ml Marsala wine; 1 can (800 g / 28 oz) Whole peeled San Marzano tomatoes; 240 ml Chicken broth; 120 ml Heavy cream; 120 ml , or as needed Water; 230 g Hot and/or sweet peppers, chopped; 75 g Greek olives, pitted and halved; 3 cloves Garlic, minced; 11 g Italian parsley, chopped; 450 g (1 lb) Rigatoni; 75 g Parmigiano-Reggiano or Romano, grated; to taste Salt and black pepper

Utica, New York's own pasta: rigatoni in a spiced tomato-cream sauce loud with hot peppers, chicken and sausage. Chef John swaps in Marsala and thigh meat, and the sauce tastes far richer than it has any right to.

Pinagmulan

Recipe ni Chef John (John Mitzewich) · 📱 Influencer · American cooking YouTuber behind Food Wishes, one of the longest-running recipe channels online; publishes written recipes on his blog and Allrecipes author page

Ang pangalan ng mga nagluluto at creator ay nakalagay bilang pagkilala sa pinagmulan lamang. Malaya ang More Recipes Please at walang kaugnayan, pag-endorso o sponsorship mula sa kanila.

Chef John's own published recipe / 셰프 존이 직접 공개한 레시피 — Chef John posted this in 2012 on his Food Wishes blog, where he writes that his version departs from the standard in two ways — Marsala in place of white wine, and chopped thigh meat in place of breast. The complete method is on his Allrecipes author page, which is what this links to; Allrecipes credits the recipe to John Mitzewich.

Nagluto: Chef John (John Mitzewich)

Panoorin habang niluluto · 2 na video

Chef John (John Mitzewich)Pizza Pasta

⏱ 95 min🍽 4 na serving🔥 890 kcal🇺🇸 United States🌶️🌶️

Mga hakbang

Chop the chicken thighs into rough cubes, slice the onion and mushrooms, and crumble the sausage out of its casing.
Heat the olive oil in a large, wide saucepan over medium heat.
Add the onion, mushrooms and sausage with a pinch of salt and pepper, and cook, stirring, for 6 to 7 minutes — the vegetables should soften and the sausage should take on brown edges.
Stir in the chicken, turn the heat up to medium-high, and cook about 5 minutes until it browns.
Pour in the Marsala and scrape the pan hard with a wooden spoon, lifting every browned scrap off the base.
💡 Those stuck-on brown bits are pure concentrated flavour. The wine dissolves them back into the sauce — this single step is most of why the finished dish tastes so deep.
Let it bubble 2 to 3 minutes, until the wine has mostly cooked away and the pan looks nearly dry again.
Add the crushed tomatoes, chicken broth, cream and water.
Simmer for 30 minutes at a lazy, occasional bloop — not a boil. Splash in more water any time it tightens up too much.
Stir in the chopped peppers, the halved olives and the garlic.
Simmer another 15 to 20 minutes, until the sauce thickens enough to hold a line when you drag a spoon through it.
Season with salt and black pepper, then stir the parsley through.
Meanwhile, bring a large pot of lightly salted water to the boil and cook the rigatoni for about 11 minutes, until tender but still firm at the centre. Drain.
Fold the drained rigatoni into the sauce and stir in the grated cheese.
Cover it and leave it alone for 1 to 2 minutes so the rigatoni drinks the sauce up into its ridges and hollow centre, then serve.
💡 Do not skip this rest. It is the difference between pasta sitting in sauce and pasta that has actually absorbed it.

💡 Mga tip

Beginner's mistake: boiling the sauce hard to speed it up. Cream splits and tomato scorches at a rolling boil — keep it at a lazy simmer and add water whenever it looks tight.
Substitution: no Marsala? Dry white wine is what the dish traditionally uses — Chef John notes Marsala is his own change, chosen for the subtle sweetness it plays against the peppers.
Chicken thigh is his other deviation from the usual breast meat. It stays juicy through nearly an hour of simmering, where breast would go dry and stringy.
The heat level is yours to set. Cherry peppers are the classic choice; with mild peppers, add chili flakes or chili paste to bring it back up.