Chicken Riggies

This is a dish that we serve when our hungry sons join us for dinner. It is a local favorite, and I was reminded how popular it is when they offered it at a cooking presentation at the New York State Fair. There are many versions, but the main difference is some add cream to their sauce and we don't. In Central New York, this dish can be found on every Italian restaurant menu. It's a quick and easy meal, and perfect for a crowd.



My chicken riggies are drenched in a red tomato-based sauce with sweet and hot peppers. Others have a chunky tomato sauce, red and green peppers, mushroom, olives, cream and prosciutto. Some recipes are never revealed, but I am happy to share ours. I have shared this recipe with many, many people over the years. 


What is a Riggie?  Just read on....




Chicken Riggies


1 stick butter, melted
1 medium onion, chopped
3 cloves garlic, minced
About 20 oz. of sweet peppers in the jar (sliced with seeds removed) 
3 slices hot cherry pepper rings (this adds a little heat to it) 


Sauté above ingredients for about 30 minutes.


Add:
1 cup Parmigiano cheese
2 lbs. boneless chicken breast, cubed
1 can chicken broth
1 can tomato sauce (15 oz)


Simmer for 20-30 more minutes.


Pour sauce over 1 1/2 boxes of cooked Rigatoni pasta. Serve with fresh Italian bread. 


Bon Appetit!
Debbie

Roasted Chicken with Maple-Sage Brine

Celebrating moments from the past. This recipe was orginally posted last fall on my blog. It is worth repeating!

“Time is free, but it's priceless. You can't own it, but you can use it. You can't keep it, but you can spend it. Once you've lost it you can never get it back.” ~ Harvey MacKay




To my friends and family that follow my blog, you might be curious about "Foodie Friday" and "Flashback Friday". In the land of blog, we are invited to participate in events hosted by other bloggers. My blog is just one of many that participates in Foodie Friday and Flashback Friday, so feel free to see what else is cooking on our hostesses blogs Designs by Gollum and Suzy at Kitchen Bouquet. Suzy encourages us to join her in "Flashback Friday" so we can enjoy looking back at the food we have served, the gardens we tended, and the trips we have taken.

My contribution is a quick fix for work days, and never a trainwreck since it is so easy. Once a week, I brine a whole chicken before leaving for work, come home and remove it from the brine, pat it dry, rub it with oil and pop it in the oven in a roaster. This is my favorite way to cook a whole chicken, as it comes out very moist. I like to use my Italian roaster that I received in a swap on a cooking forum from Ann at Thibeaults Table



Roasted Chicken with Maple-Sage Brine
1 whole 3 lb. chicken
1/2 cup maple syrup (or more if you desire)
1/2 cup salt
1/2 bunch fresh sage
Water (enough to submerge the chicken)

Mix syrup, salt and 1 cup of water to dissolve. Put chicken in a large bowl, and pour water/salt/maple mixture over the chicken. Add enough water to cover chicken completely in the brine.

Leave chicken in brine for at least eight, and up to 24 hours. Remove from brine and pat dry.

Lightly brush chicken with olive oil. Roast at 375 degrees for 40 minutes, or until thigh reaches 165 degrees or juices run clear.

Serve with wild rice and a salad. Easy and delicious week night dinner.

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