Chicken Riggies
"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 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...."
INGREDIENTS
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4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces
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1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine (see note)
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3 tablespoons olive oil
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Salt and pepper
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10 ounces mushrooms, quartered
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2 red bell peppers, seeded and cut into 1-inch pieces
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1 onion, cut into 1-inch pieces
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5 garlic cloves, minced
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1 1/2 teaspoons dried oregano
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1 (28-ounce) can crushed tomatoes
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3/4 cup heavy cream
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3/4 cup pitted kalamata olives, halved lengthwise
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1 pound rigatoni
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1 1/4 cups grated Pecorino Romano cheese (see note)
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