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The Hirshon Utica Chicken Riggies

The Hirshon Utica Chicken Riggies


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  • Total Time: 0 hours

Description


Ingredients

Units Scale
  • Chicken Riggies:
  • 1 lb. dried Rigatoni
  • 2 lbs. chicken breast (cut up into small chunks)
  • 2 large fire-roasted red peppers (from the jar and sliced into 1 inch pieces)
  • 5 peppadew and 2 hot cherry peppers, roughly chopped – this is a TFD modification, the original called for hot cherry peppers only, roughly chopped
  • 28 oz. can whole San Marzano tomatoes
  • 5 cloves garlic (save one of the cloves to sauté chicken and peppers)
  • 1 cup freshly-grated Pecorino Romano cheese (plus more for topping)
  • 1 cup Sherry wine (cut with about 1/2 cup water) – TFD uses Harvey’s Bristol Cream
  • 2+2 Tbsp. extra-virgin olive oil (separated – half for sauté, half for sauce)
  • 8 Tbsp. butter (1 stick)
  • 1/8 cup heavy cream mixed with 2 tsp. chicken glacé
  • 1/2 tsp. dried basil (plus, a few torn leaves of fresh basil for tossing in with pasta at the end)
  • 1/2 tsp. sea salt
  • ***
  • Riggies Garnish:
  • red pepper flakes
  • freshly-grated Pecorino Romano cheese
  • ***
  • Utica Greens (from Chesterfield’s restaurant):
  • 1/2 cup extra-virgin olive oil
  • 1 cup bread crumbs
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1 head escarole, about 1 1/4 lb., bottom removed, leaves separated and washed thoroughly to remove grit
  • 2 Tbsp. extra-virgin olive oil
  • 4 slices prosciutto (about 2 oz.), sliced thin and cut into roughly 1-inch squares
  • 4 to 6 hot cherry peppers (pickled will do if you can’t find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly-ground black pepper
  • 1/2 cup Parmigiano-Reggiano, grated, plus 2 or more Tbsp. for garnish


Instructions

  1. In a large pot heat extra-virgin olive on low heat with 4 smashed and chopped garlic cloves. This infuses the garlic into the oil before you add the tomatoes. Be careful that the garlic doesn’t get brown. It will be bitter. Add the whole tomatoes and Sherry Wine. Simmer for a few minutes. Add the butter, dried basil and the sea salt. Allow to simmer on very low heat.
  2. Meanwhile, in a skillet, sauté the chicken in extra-virgin olive oil. When chicken is almost browned, stir in the roasted red peppers, the hot cherry peppers and peppadews, one minced garlic clove, and sauté for a couple of minute so the flavors marry.
  3. Carefully, mash the whole tomatoes with a potato masher, then add in the Pecorino Romano cheese. (Do not add the cheese earlier, as it will stick to the bottom of the pot a little, and cling to the masher.)
  4. Toss the chicken and peppers in with the marinara sauce and heavy cream, simmer for 10 minutes. Prepare rigatoni al dente and toss the full pound of rigatoni in the pot with the sauce mixture and fresh basil leaves. One pound of rigatoni is perfect for the amount of sauce that is prepared. Serve with additional grated cheese and red pepper flakes.
  5. For the Utica Greens: Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
  6. Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
  7. When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
  8. Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
  9. Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
  10. Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

Nutrition

  • Calories: 1434.98 kcal
  • Sugar: 15.35 g
  • Sodium: 912.26 mg
  • Fat: 78.15 g
  • Saturated Fat: 37.43 g
  • Trans Fat: 0.7 g
  • Carbohydrates: 104.75 g
  • Fiber: 8.94 g
  • Protein: 77.71 g
  • Cholesterol: 311.73 mg
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