chicken riggies..saying makes me happy and eating it takes me to the moon! not only people in central new york eat it now. we in new zealand eat it as well. nom nom nom. cheers for the recipe chef!
Havin been born and raised in CNY, I can tell you there is no set recipe for Chicken riggies (or Utica greens for that matter) there as many variations as there are restaurants and grandmas, I've never had a bad one, I've watched Chef John's versions of both and they look delicious and authentic, awesome job Chef, thank you for the new ideas on an old CNY classic
Chief John, I've just cooked this for my girlfriend and as many of your dishes I've cooked this is amazing! Every time I cook now your the man I go to for inspiration. I just wanted to say thank you for turning me into someone that can cook. Thank you so very much for all your hard work. Sir, I salute you!
Chef John giving props to Upstate New York with Chicken Riggies and Salt Potatoes ( different video ). Chef John loves central NY and we love him back! ;)
Hi Chef John, thank you for your videos, I do not look at the precise ingredient specifications, the videos and your advise are sufficient to encourage experimentation with the available ingredients. My cooking has developed with confidence !
Richi Jennings Reducing the sauce is the longest part of the dish but also the least labor intensive. I highly recommend this recipe. It's easy and packed with tongue tickling flavor.
Chciken Riggie is awesome! Being from CNY and growing up with this dish I can say there's about half dozens different ways it's made , but it is always good. Trouble is I don't remember anyone who made it at home. It was something people tended to go out to get. The place I always like mae it with a vodka cream sauce. So good.
Just discovered this channel and it has honestly sparked my passion for cooking. Making this for my girlfriend tonight as it looks absolutely delicious. Really good video as well, so simple and helpful.
I've been enjoying this in N London for years home cooked with my Greek Italian heritage. You are right though I really don't know why they don't have this on the menu it's always going to be pasta chicken Alfredo things like creamy chickens never tomato based chicken sauces which is a shame because I do love my Mediterranean tomato based sauces which I picked off from my mother and grandmother
Thank you for this recipe, I made it for second time last night and this my favorite. We lived in Syracuse for a couple years and were spoiled with Chicken Riggies whenever we wanted them, so its really awesome being able to eat this again, thank you again
Thank you, Chef lohn, for this recipe. I cooked this dish and my whole family really... no, REALLYYY enjoyed it ! Capers also work well here. It takes some time to cook this but it worth trying.
all week long, all i look forward to, is your dishes. i immediately run to the store and make them. except for them always coming out at midnight or so... but tomorrow(later today), guess what i'm eating for dinner brotha?!?!
I just tried this recipe & it was great! I didn't have a few of the listed ingredients but I winged it & it turned out great. Can't wait to get to the store & try it as per the exact recipe!!
I usually don't suscribe to anything BUT your videos are well done, quick and delicious. I also like your jokes. Thanks a lot, my husband is very happy.
Only ever saw these in a place called Babe's in Utica. The only thing I would order there, and I insisted on going back numerous times! Thanks for this recipe!
This recipe is amazing.... What I do is slice the onions, but I don't use mushrooms, marsala wine is a must, the cooking wine made it a little more bitter, and I used a combination of sweet peppers, and jalapenos. I always double the recipe on the website, because my husband and I love it so much. oh and we triple the garlic, so 3 cloves turns into 9. It takes me an hour to prep everything, and 2 hours to cook it... My husband has never had this, and I'm originally from Lowville, and also have never tried it. He loves spicy hot foods, and I not so much, but we both absolutely love chicken riggies with the tomato cream sauce, it's one of our most favorite things to eat!
Marsala wine adds that special something to simmered sauces. I discovered this wine's magic by accident years ago when slow cooking turkey breast. A couple of splashes at the beginning resulted in the most delicious gravy!
Thank you! I only had fettuccine. It is still delicious! And, I only use what I have on hand. We do meal prep and we are on a budget using what we have!
I moved to So Cal from the Central NY. This is one dish I have never heard of or tried when I lived there. Anyway, Spiedie marinade and the Garbage Plate rule!
Dear chef John, your dedication to share your immense knowledge in cooking is really incredible. Your passion is beyond admirable and Thank You Sir for ALL videos throughout the years. Greetings from Luxembourg.
I'm from NYC, but I moved to CNY in 1995. I don't like much food from up here, but Chicken Riggies is awesome. I love the way my wife makes it. Actually, im eating leftovers as I watch this lol. Great video food wishes ❤
Go for it! Pork has more fat than beef, so if you decide to go for that change, it's recommended that you add a tea spoon of sesame oil and a table spoon of ghee into the mixture to make up for the leanness of the beef.
You sir are a genius. Made your mac and cheese a couple of days ago. I also made a mushroom pasta, and now I am thinking about this meal. Looks awesome.
Just made this and it was AMAZING. I used chorizo (the uncooked kind) instead of Italian sausage, and had to make some substitutions with the peppers but this was so tasty I can't even believe it. Such a lot going on, a delicious savoury sauce. And yeah, it has to be rigatoni! And my husband loved it so much, I've got so many brownie points I can't tell you!
First time I made this I used chorizo instead of salsicce as well, because I couldn't find any at the store, and it was so so good! Made it again after that with salsicce and it was also pretty tasty, but man, those intense chorizo flavors absolutely make this recipe for me!
When you cook with wine, all the alcohol cooks off so it's safe for you to eat regardless of age. But as a college student who is not allowed to keep alcohol in her dorm, I feel your pain. You could probably use chicken stock though, I've used it for deglazing before (not that it would taste like wine, but it would still get all the flavor off the pan).
i love watching your Videos. Even when i know i wont be cooking the stuff i still watch the vids, because your voice is so awesome and it makes me smile a Little :D
I am as well, it'll turn out great with just the chicken and maybe some extra chicken broth instead of the wine...I've made a recipe very similar to this and it turns out fantastic!
I like to do something very similar, except I put it in a baking dish and cover the top with cheese and let it bake for a little bit. So good. The italian sausage makes it.
Since when did having a college degree determine whether or not you've earned your place on RU-vid? That's completely irrelevant. Laura didn't go to college, but cooking is her way of going back in time to when she was a little girl in Italy cooking with her grandmother. And she posts her recipes to share with anyone who wants to see them because she just enjoys cooking. And she's never pretended to be a chef or claim to have college experience. I enjoy Chef J and Laura. Now stop being a hater.
*sighs* Why is everyone hating on either one or the other??!?!?!? Enjoy the food ppl!! Maybe if you enjoyed the food instead of insulting or bickering maybe just maybe the food might be richer, tastier. I enjoy both Chef John and Laura... I have several others I enjoy. Food is better enjoyed when you have a wide variety... :) Come on everybody! Look at the cheese melting instead of saying hate... LOVE THE FOOD!!!! :)
