Name: Chef John's Chicken Riggies
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 tablespoon olive oil; 4 ounces hot Italian ground sausage meat; 1 cup sliced mushrooms; 1 onion, sliced; salt and ground black pepper to taste; 1.5 pounds skinless, boneless chicken thighs, roughly chopped; 0.5 cup Marsala wine; 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed; 1 cup chicken broth; 0.5 cup heavy whipping cream; 0.5 cup water, or as needed; 1.5 cups chopped hot and sweet peppers; 0.5 cup pitted and chopped kalamata olives; 3 cloves garlic, minced; 0.25 cup chopped Italian flat leaf parsley; 1 pound rigatoni; 0.5 cup grated Parmigiano-Reggiano or Romano cheese

Chef John's Chicken Riggies

4.8

(212)

165 Reviews

37 Photos

This results in a sauce that seems much richer than it actually is, and I think you'll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers.

Recipe by Chef John

Updated on October 10, 2019

Prep Time:

20 mins

Cook Time:

1 hrs 15 mins

Total Time:

1 hrs 35 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
4 ounces hot Italian ground sausage meat
1 cup sliced mushrooms
1 onion, sliced
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken thighs, roughly chopped
½ cup Marsala wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano), crushed
1 cup chicken broth
½ cup heavy whipping cream
½ cup water, or as needed
1 ½ cups chopped hot and sweet peppers
½ cup pitted and chopped kalamata olives
3 cloves garlic, minced
¼ cup chopped Italian flat leaf parsley
1 pound rigatoni
½ cup grated Parmigiano-Reggiano or Romano cheese

Directions

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

Cook's Note:

Any jarred or fresh peppers will work, but cherry peppers are a good choice.

Nutrition Facts (per serving)

1051	Calories
41g	Fat
110g	Carbs
56g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1051
% Daily Value *
Total Fat 41g	53%
Saturated Fat 15g	76%
Cholesterol 167mg	56%
Sodium 1002mg	44%
Total Carbohydrate 110g	40%
Dietary Fiber 8g	29%
Total Sugars 17g
Protein 56g
Vitamin C 170mg	851%
Calcium 274mg	21%
Iron 9mg	47%
Potassium 1278mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.