Recipe: Utica Chicken Riggies & Greens | Andrew Zimmern

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner and thighs are more economical.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

Wash and dry 6-8 cups of escarole.

In a large sauté pan over medium heat, add 3-4 tablespoons of olive oil.

Once the oil is hot, add chopped onion, mixed cherry peppers, and sliced garlic. Sauté for about 90 seconds until the onions start to color.

Add 3-4 slices of julienned prosciutto to the pan and continue to cook without burning the garlic.

Add 2/3 of the escarole to the pan, allowing it to wilt and release liquid.

Once wilted, push the greens to the side and add the remaining escarole, mixing everything together.

Cook for an additional 45-60 seconds until the escarole is fully wilted and combined with the other ingredients.

Mix equal parts of pecorino Romano cheese and breadcrumbs, then sprinkle evenly over the cooked greens.

Place the pan under the broiler until the top is golden and bubbly.

For the chicken riggies, gather all ingredients including julienned chicken thighs, onions, mushrooms, garlic, and spices.

In a large heavy pot, heat a few glugs of olive oil until aromatic and hot.

Add the julienned chicken thighs in a single layer and brown on one side.

Once browned, add chopped garlic, onions, mushrooms, and salt to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens