Friday, January 31, 2014

because of a question on facebooks

one of my Facebook friend posed a general question about chicken riggies and then i was hungry for it and so i made it tonight!

Chicken rigatoni with escarole

·       5 chicken thighs
·       2 32 oz cans crushed tomatoes
·       10 cloves garlic, minced
·       1 cup long chili peppers, chopped
·       2 cups burgundy wine
·       2 teaspoons salt, plus
·       1/4 cup parsley
·       1 tablespoon oregano
·       1 tablespoon basil
·       2 bunches escarole
·       olive oil
·       1/2 stick butter

heat the tomato sauce with 5 cloves minced garlic on a medium heat
When it begins to simmer, add oregano, basil, chili peppers and 1/2 teaspoon salt.
Bring back to a simmer and add the red wine.
Continue at a simmer for 1 hour, adding water to keep the sauce lite.
Brown the thighs in olive oil in a separate pan and remove from heat.
When cool remove bones and add everything to the sauce.
Rinse the pan with 16 oz of water and add to the Tomato sauce.
Bring to a simmer and reduce the heat.
Continue cooking on low for 30 minutes
The escarole must be well washed and diced and allowed to drip dry. 
(i use a lettuce spinner)
to a small amount of water in a large pot add 5 cloves minced garlic, 1 teaspoon salt and 1/2 stick butter.
When the butter melts add all the escarole and stir till wilted.
Reduce to a warming flame.
drain the water into another pot which the rigatoni will be cooked.
Salt this water to sea water level and bring to a boil.
Cook rigatoni according to the directions., drain and add to the chicken and tomato sauce.
Plate rigatoni with tomatoes sauce and chicken first, escarole on the side and grate fresh parmesan cheese on top.