Description
Chicken Riggies is a classic Italian-American dish featuring tender, bone-in chicken thighs and spicy Italian sausage simmered in a flavorful sauce of bell peppers, cherry peppers, garlic, white wine, and herbs, then finished in the oven to perfection. This comforting and hearty recipe combines bold flavors with a crispy chicken skin and a rich, aromatic broth ideal for serving over pasta or alongside crusty bread.
Ingredients
Scale
Chicken and Sausage
- 2 pounds bone-in skin-on chicken thighs or drumsticks (4-6 large chicken thighs)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound Italian sausage (chicken or pork, hot or mild, about 4-5 links)
Vegetables and Herbs
- 2 tablespoons butter
- 1 white onion, sliced
- 1 yellow bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 3 cloves garlic, minced
- ½ cup chopped cherry peppers (hot or sweet), with ¼ cup of juice reserved
- 3 sprigs fresh parsley
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
Liquids and Finishing
- ½ cup dry white wine
- 1½ cups low-sodium chicken broth
- 1 lemon, juiced
Instructions
- Prepare the Chicken: Adjust your oven rack to center and preheat the oven to 350°F (175°C). Pat the chicken thighs dry using paper towels, then season generously with salt and black pepper on both sides to enhance flavor and help crisp the skin during cooking.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Place the chicken skin-side down and cook until the skin is golden brown and crispy, about 5 minutes per side. Work in batches if necessary to avoid overcrowding. Once browned, transfer the chicken to a clean plate and set aside.
- Brown the Sausage: In the same pan, add the Italian sausage links and brown them evenly on all sides. Once cooked, remove and set aside on a clean plate.
- Sauté Vegetables: Reduce heat to medium. Add butter to the pan then sauté the sliced onion, yellow bell pepper, and red bell pepper until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and chopped cherry peppers; cook for 1-2 minutes until the mixture releases its aroma.
- Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits stuck to the bottom of the pan to incorporate their rich flavor. Allow the wine to reduce by half, concentrating the taste. Then stir in the low-sodium chicken broth along with the reserved cherry pepper juice.
- Add Herbs and Combine Protein: Bring the liquid mixture to a gentle simmer. Nestle the sprigs of fresh parsley, rosemary, and thyme into the broth. Carefully place the chicken thighs skin-side up and the browned sausage back into the skillet, making sure the chicken skin stays above the broth to maintain its crispiness during baking.
- Bake the Dish: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 160-165°F as checked with a digital meat thermometer, ensuring it is fully cooked and safe to eat.
- Finish and Garnish: Remove the skillet from the oven and immediately drizzle fresh lemon juice over the chicken to brighten the flavors. Optionally, garnish with freshly minced parsley or thyme for a fresh herbal note before serving.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 4 days for best freshness.
- Use bone-in skin-on chicken thighs for optimal flavor and juiciness.
- Adjust the level of heat by choosing hot or sweet cherry peppers and sausage according to your preference.
- This dish pairs wonderfully with pasta, polenta, or rustic bread to soak up the flavorful sauce.
- Ensure the chicken skin stays above the liquid to retain its crispness during baking.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh and sausage portion with sauce)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 130 mg
