***This recipe was originally published in the Desoto Time Tribune in July 2022. I’m republishing on my website to add to the recipe index!***

Today we left the Adirondack Mountains of New York and headed back to Mississippi. As we packed up the last suitcase, my son told me how sad he was to leave. I couldn’t help but agree with him. As some of the few Southerners who get up that way, I can tell you that lake and mountain-life in that part of the country is something worth experiencing. When you finally arrive (3 days drive from Desoto County), the air smells like pine trees and campfires and it’s typically a cool 72 degrees in July.

My husband hails from the region and we have family we like to see nearby, so we bought a small fixer-upper 12 years ago that we visit each summer. It’s always beautiful and it’s always sad to leave. Strangely but not surprisingly, I’ve been told several times in the past two weeks how strong my Southern accent is. But let me tell you, this Southern girl’s heart will always hold a special place for the ADKs. I love the hikes, the lake days, the rainy days in town, and the food. Here’s a dish you probably haven’t heard of…Chicken Riggies. Its name, “hyper-local” Utica, NY and the surrounding area including the Southern Adirondack region, is very common on restaurant menus. In fact, one of our favorite meals each summer is a trip to Billy’s Restaurant which is right in the town of Old Forge – a quick walk from our family camp in town. It’s nothing but authentic down-home Italian- American cuisine that keeps us coming back summer after summer.

“Riggies” is simply short for Rigatoni – tube-shaped pasta that’s larger than Ziti or Penne and makes a great base to add veggies and protein. Chicken Riggies have sweet peppers and white wine with garlic and onion. It’s a hearty dish. This is my copycat version of Billy’s Chicken Riggies.

Chicken Riggies

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Ingredients

  

• 8-10 boneless skinless chicken thighs
• Salt pepper, garlic powder and Italian seasoning
• 3 TBSP Extra Virgin Olive Oil
• ½ cup white wine
• 6 Roma tomatoes
• 3 bell peppers red, yellow, orange
• 1 small onion
• 4 cloves garlic
• 16 oz. gluten-free Rigatoni
• ½ jar Marinara sauce ½ jar Vodka sauce
• 8 Basil leaves chopped
• 2 TBSP chopped parsley
• ½ cup Grated or shredded Parmesan

Instructions

 

• Finely chop onion and mince garlic. Cut bell peppers into thin strips and Roma tomatoes into slices. Set
• aside. Trim chicken thighs of excess fat and cut into 2-inch pieces. Drizzle with olive oil and sprinkle
• liberally with salt, pepper, garlic powder, and Italian seasoning. In a large, deep skillet or Dutch oven
• heat 3 tablespoons of olive oil over medium heat. Add chicken and minced garlic and cook, stirring
• often, until cooked all the way through.
• Transfer to a dish and set aside. Return the same pan to the heat and pour in the white wine. Add the
• tomatoes, peppers, onion and 1 tsp of salt. Stir frequently, cooking down the vegetables until soft. The
• tomatoes will break down to a sauce-like consistency. Remove from heat and set aside.
• Boil pasta in salted water according to package directions. Drain when “al Dente”. Add cooked chicken,
• chopped basil and pasta to the vegetables and mix to fully incorporate. Transfer to a casserole or other
• serving dish and garnish with Parmesan and chopped parsley. Optional: Bake at 350 degrees for 10
• minutes to melt cheese. Enjoy!