Way back when, the only way you would’ve found out about a
regional recipe like Chicken Riggies, would have been to eat it while traveling
through Central New York.
You would’ve loved it (because there’s nothing not to
love) and maybe even tried to recreate it when you got home, but more likely it
would have ended up fading into nothing more than a pleasant memory;
referred to as “that rigatoni we had in Utica.”
area of New York State eventually, but in the meantime, I offer up my take on
this thoroughly enjoyable plate of pasta. I think it’s fairly authentic, with
two notable exceptions. I use Marsala instead of the standard white wine, and
use roughly chopped thigh meat, instead of the more popular chicken breasts.
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. Of course, as I joke
about in the video, forget how tasty the recipe is…it’s worth making just for
the name alone. What’s for dinner? Chicken Riggies! Riggies? Yes, Riggies!
venerable recipe proud. If you’re not, I hope you give this gorgeous rigatoni
recipe a try, and experience what only a few decades ago, you may not have ever
heard of. Enjoy!
chopped or cubed
fresh peppers will work, but cherry peppers are a good choice)
increase the spiciness.
3 cloves minced garlic
Incoming search terms:
- gordon ramsay chicken marsala
- gordon ramsay chicken breast
- gordon ramsay chicken marsala recipe
- chicken marsala gordon ramsay
- chef ramsay chicken marsala
- gordon ramsay chicken breast marsala
- gordon ramsay chicken marsala recipes
- gordon ramsay chicken in white wine sauce
- ramsay chicken marsala
- chicken marsala gordon ramsay recipe