Chicken riggies
SAM THE COOKING GUY · ♥ 10.3K likes · 242.1K views · 7 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb chicken thighs
- salt and pepper
Season cut-up chicken thighs with salt and pepper and brown in a hot cast iron pan in two batches of about a pound so the pan stays hot; color the outside only, they finish in the sauce.
- yellow onion
- red pepper
Soften the yellow onion and red pepper for a couple of minutes.
- 7–8 whole chili pepper
- 1 whole serrano
Add the chopped chili peppers and diced serrano; cook about a minute, keeping your face out of the steam.
- ½ cup vermouth
- 6–7 oz sliced mushrooms
Add the vermouth and simmer a couple of minutes to reduce by about half; add the sliced mushrooms to absorb it.
- 1 tbsp garlic
- 1 cup chicken broth
- 1 can crushed tomatoes
Stir in the garlic, then the chicken broth and crushed tomatoes; return the chicken and its juices.
Building the tomato sauce
Simmer 10 to 15 minutes, moving it to a larger pot if the pan is too full.
- ¼ cup butter
- 1 cup heavy cream
- ½ cup Parmesan cheese
Add the butter, heavy cream and Parmesan; let thicken three to four minutes.
Butter, cream and Parmesan
- 1 lb rigatoni
Add the rigatoni, cooked about two minutes less than the box calls for, and toss so the sauce covers it to finish cooking.
Adding the rigatoni