It’s the moe.ment you’ve all been waiting for, Vinnie’s Kitchen brings you Chicken Riggies! This is a famous dish originating from the Utica / Upstate NY area which is exactly where we’ll be play our run of shows at Saranac Brewery!
Grab your tickets to our Saranac Brewery shows! Hoppy Hour Hero will be flowing from the taps both nights!
2-3 Tablespoons Olive Oil
3 Chopped Cloves of Garlic
1 Coarsely Chopped Onion
2-5 Chopped Cherry Peppers
1-2 Lbs Fresh Chicken Breasts Fresh Chopped Basil (to taste)
3 Tablespoons butter
Salt, Pepper and Garlic
1 Cup Chicken Broth
White Wine (for deglazing)
1⁄2 cup parmesan cheese
Marinara Sauce (to mix into riggies)
Add the olive oil to the pan on low heat. Mix onion, garlic and cherry peppers in a pan until tender. In the meantime, coat your raw chicken with salt , pepper and garlic. Cook the chicken for 3-5 minutes on each side in a separate pan (iron skillet works best) and cut it in cubes after cooking. Do not overcook the chicken (still pink in the middle is best, as you are going to further cook it with the riggies). After you cook the chicken , remove it from the pan and add 1 cup white wine and let simmer for a minute or so. This will deglaze the wine.
After Vegetables are tender, add the fresh basil ,1 cup chicken broth, 1⁄4 cup Marinara sauce and the deglazed wine to the pan with the veggies in it. Let simmer for a few minutes and then add the cubed chicken to the pan.
Add 3 Tablespoons butter and 1⁄2 cup parmesan cheese to the riggies and let cook for 10 minutes or so.
In the meantime cook 1 pound pasta in boiling salted water until Al Dente and drain. Plate the pasta family style and add the chicken riggies over the pasta and serve.