“I came up with this recipe because of my love of Utica’s Chicken Riggies.”
Italian chili in the style of a Chicken Riggies sauce
2 can cannellini beans 1-3 cherry peppers (sliced)
1 lb boneless chicken breast 1 cup grated Parmesan
1 onion (wedged) half stick butter
half cup flour half cup white wine
1 can chicken broth 1 or 2 Tbsp olive oil
4 oz heavy cream or half & half 1 large can tomato sauce
2-3 cloves sliced garlic 1 large can whole tomatoes
2 tsp parsley 3 tops celery with leaves
8-10 black olives sliced (optional)
Dice chicken into half inch pieces, place in a bag with flour, salt and pepper and coat well, then brown chicken in a skillet with olive oil.
In a large stock pot melt butter and olive oil. Sauté onion, celery and peppers. Now add garlic and cook about 1 minute more. Add chicken and all other ingredients and simmer and stir about 2 hours until thickened like chili.
*1 to 3 hot red cherry peppers to control how hot you want it