Chicken Riggies

From Cook's Country | December/January 2011

Why this recipe works:

A little onion contributed plenty of sweetness to our Chicken Riggies recipe, while garlic, dried oregano, and a hefty dose of grated Romano cheese gave the sauce real Italian flavor. A relatively conservative amount of heavy cream balanced the high-impact ingredients without turning the dish… read more

A little onion contributed plenty of sweetness to our Chicken Riggies recipe, while garlic, dried oregano, and a hefty dose of grated Romano cheese gave the sauce real Italian flavor. A relatively conservative amount of heavy cream balanced the high-impact ingredients without turning the dish into a full-fledged cream sauce.

Removing the vegetables after cooking and adding them to the sauce at the very end prevented them from turning into mush. Marinating the chicken in cherry pepper brine, salt, and olive oil hugely improved its flavor. Poaching the marinated chicken in the sauce at the end of cooking kept it extra-tender and tasting great.

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Serves 6

If you find only sweet cherry peppers, add 1/4 to 1/2 teaspoon red pepper flakes with the garlic in step 2. You can use Parmesan cheese instead of Romano.

Ingredients

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