CHICKEN RIGGIES - UTICA, NY

CHICKEN RIGGIES - UTICA, NY image

Yield 6-8 portions

Number Of Ingredients 19

2-3 Italian frying peppers or bell peppers in 1 inch strips
2 small onions, sliced in large rings
3-4 chicken breasts, cubed
1 stick of butter (you won't use it all!)
1/2 cup of flour
2 cans of chicken broth
parsley, dried or fresh, to taste
salt
pepper
3-4 tbsps of tomato paste
4 cloves of garlic
olive oil
red pepper flakes
2 italian long hot peppers
marinated cherry peppers in a jar, to taste
jarred cherry pepper mash, to taste
1/4 cup red wine
light or heavy cream
1 and 1/2 to 2 boxes of pasta, penne or rigatoni

Steps:

Saute peppers and onions in large sauce pan/kettle, salt lightly. When onions are sweat, add garlic cloves, whole, peeled and scored. Pepper & RP flakes to taste. When all veggies are softened, add cubed chicken and saute until almost cooked thru. Remove all ingredients from pan and set aside on a dish that will retain juices. add butter to the pan and more olive oil if needed and flour and begin to cook to build a roux. You can add broth to loosen up the roux if needed. You want it to be about the consistency of peanut butter. Medium high until it begins to brown. the more you brown this roux, the richer and deeper the taste of your dish will be. When color achieved, stir in tomato paste & some of the cherry peppers. Taste the roux at this point to judge heat. Thin the whole thing down with at least a can of the chicken stock, stirred in slowly. It will look like a gravy at this point, except for the red pigment from the paste. Add all of your other ingredients back in and stir well. Add wine at this point, if desired. Simmer this until about 10 minutes before serving. Boil pasta water now. Stir in 1/4 to 1/2 cup of the cream. You can judge the consistency and color to be what you prefer. Add some grated cheese to taste, Parmesan or Pec. romano Serve with some garlic bread and a salad!