Chicken riggies—mouthfuls of chicken, sweet and hot peppers, onions and rigatoni smothered in a white-wine marinara—is an upstate favorite born in Utica’s deep-rooted Italian community. Start your own love affair with the dish at Frankie’s Taste of Italy, in Old Forge, where owners Frankie and Tina Zammiello—now joined by their son, Julian—serve up meals inspired by their family’s Sunday feasts.
Like all great regional delicacies, the origins of chicken riggies is the subject of heated debate. But Frankie, who grew up in Utica, can’t help you with the whos, whats and whys. “You hear a lot of stories,” he says. “But I honestly don’t know.” What he does know is how to create an unforgettable meal—the key is making everything to order with the best ingredients. With true comfort food, Frankie says, “I can smell the neighborhood, my grandmother cooking downstairs, my mother cooking upstairs. I always end up back at my childhood.”
Frankie’s Chicken Riggies
Sauté diced chicken breast in olive oil until browned. Add bell peppers and hot cherry peppers, seeded and sliced, and chopped onion; cook until softened. Add about ¼ cup of white wine, then equal parts chicken velouté and marinara. Cook until chicken is tender and done. Serve over rigatoni.
