Chicken Riggi

Name: Chicken Riggi
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces hot italian sausage, casings removed; 8 ounces sliced button mushrooms; 1 1/2 pounds skinless boneless chicken thighs, cut into bite size pieces; 1 medium onion, sliced; 28 ounces whole tomatoes with juices; 1 teaspoon italian seasoning; 2 italian sweet peppers, sliced; 1 teaspoon fresh lemon juice; 4 hot pickled red cherry peppers, thin sliced; 1/4 cup marsala wine; 1 cups low sodium chicken broth; 1/2 cup heavy whipping cream; 1/4 cup fresh parsley, chopped; 3 garlic cloves, minced; 1/4 cup fresh basil chopped; 1/2 cup grated fresh romano cheese; 1 tablespoon olive oil; to taste salt and pepper; 12 ounces cooked rigatoni pasta

fenway @Fenway

My daughter was told about this dish called Chicken Riggi and after looking into it this is our version. It originated as an italian American recipe in Utica New York. There are lots of different variations but it's a chicken and italian sausage dish in a spicy tomato broth touched with cream. Different vegetables and sometimes olives are added. It's always served with rigatoni pasta. We followed the basic recipe adjusting for our tastes. It is hearty and delicious!

Saved

Ingredients

25 mins

4 servings

8 ounceshot italian sausage, casings removed
8 ouncessliced button mushrooms
1 1/2 poundsskinless boneless chicken thighs, cut into bite size pieces
1medium onion, sliced
28 ounceswhole tomatoes with juices
1 teaspoonitalian seasoning
2italian sweet peppers, sliced
1 teaspoonfresh lemon juice
4hot pickled red cherry peppers, thin sliced
1/4 cupmarsala wine
1 cupslow sodium chicken broth
1/2 cupheavy whipping cream
1/4 cupfresh parsley, chopped
3garlic cloves, minced
1/4 cupfresh basil chopped
1/2 cupgrated fresh romano cheese
1 tablespoonolive oil
to tastesalt and pepper
12 ouncescooked rigatoni pasta

Saved

Steps

25 mins

1

Heat olive oil in a large skillet and add sausage, breaking it up, add mushrooms, onion, italian seasoning and some black pepper and cook until yegetables are soft
2

Add chicken and stir until browned
3

Add peppers, garlic and marsala and cook scraping bottom until wine is almost gone
4

Add tomatoes, lemon, broth and cream and simmer until thickened, about 15 to 20 mins
5

Add parsley and basil and serve over the cooked rigatoni pasta

Saved

Cooksnaps

Saved

fenway @Fenway

on May 12, 2016 15:22

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.