I have never made a bad recipe from Chef John but this one is insanely good! I used more italian sausage and less chicken but only because thats what I had. My husband raved about this dish. I will be making it regularly. If you haven't been to Chef Johns blog Foodwishes go there and watch hm make this recipe, I have been cooking for 30 years and still I find his videos helpful! Thanks again Chef John
I RARELY give a 5 star rating. I'm not a picky person but to me 5 star signifies top restaurant quality, and THIS dish does that. I was searching for a chicken based pasta dish that was not the norm, this fit the bill and will become a regular dish in my house. I followed the recipe pretty close except doubled the meat. I used pepperoncinis and sweet yellow bell peppers (on-hand). Asiago and Romano cheeses. Marsala can make some dishes a little too sweet for my blood so I used Merlot. It came out GREAT. It was my 1st Chef John but wont be my last.
Very good overall with excellent flavor. We followed the recipe as written since we’ve not eaten chicken riggies before and wanted to taste something resembling the local version (an image search using a search engine shows numerous versions based on ‘tweaks’ by different cooks). Used red, yellow and orange sweet peppers, along with 2 jalapenos. The creamy tomato sauce was spicy with moderate heat for our tastes. The sauce seemed to be about the right consistency in step 2 when it called for adding water if needed. The water was not added to avoid a runny sauce (btw, the video version is correct but the AR edited written version is in error by saying to add water to thicken the sauce as it will thin it). After adding the pasta in the final step, what liquid existed in the sauce was quickly absorbed. Next time, I would add 1-1/2 cups chicken broth and not be concerned about the sauce looking runny in step 2. This is another excellent recipe by Chef John.
i am a prepper. I prep all the ingredients and then start cooking. I didn't have marsala so I used white wine and therefore got the wine and the water mixed up and put the water in when the wine was supposed to go in. Sigh. I drank the 1/2 cup of wine and all was good. I left out olives because I hate them. Other than that made it as written and was great. Thank you Chef John for another great recipe with my favorite meat....chicken thighs.
Fantastic Recipe. I slightly changed it b/c I don't like mushrooms or olives so I added a jalapeno & half a red & green bell pepper. Extremely tasty.
Really good, and the leftovers were excellent too. Chef John tends to season a little hotter than my family likes, but easy enough to add a little less hot peppers and I also used mild italian sausage. Will make again. I didn't have any olives, but I think they would have made a good addition.
I am from Central NY (Syracuse specifically) and Chicken Riggies is something my family makes every time I am home because as Chef John says you don't see this on a menu anywhere else. This recipe is awesome and I will continue to make it again and again!
Chef John does it again. Awesome dish. Family loved it. I made it as written and used some of my peppers/chilis in my garden.
Tried it two ways. Exactly as written and found it a little spicy and rich. In the second attempt I did not add hot peppers and subbed a half can of Carnation milk for the heavy cream. It tasted wonderful both ways.
I figured I would try this recipe to switch my usual riggie recipe up a bit figured the sausage and Marsala wine would be an interesting twist. Boy was I wrong. The sausage overpowers everything and the kalamata olives clash with the flavor of the sauce leaving an awful flavor on the back of your tongue. Remove the sausage and replace the kalamata olives with black olives and this recipe might be decent.
