Chicken Murphy Recipe

Chicken Murphy is a hearty and comforting dish that's perfect for a satisfying meal. It's traditionally made with chicken thighs, Italian sausage, potatoes, peppers, onions, and a flavorful tomato-based sauce. The chicken is browned to perfection, and the vegetables are cooked until tender-crisp. The entire dish comes together in one pan, making it easy to clean up.
This Chicken Murphy recipe is sure to become a new favorite. It's flavorful, satisfying, and easy to make. It's also a great recipe for feeding a crowd. Simply double or triple the recipe to serve more people.

Ingredients

• 1 pound bulk Italian sausage
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• ¼ cup all-purpose flour
• 2 tablespoons olive oil, divided
• 1 pound cremini mushrooms, quartered
• 1 onion, chopped
• 1 red bell pepper, cut into ¾-inch pieces
• 1 green bell pepper, cut into ¾-inch pieces
• 3 cloves garlic, minced
• 1 ½ pounds russet potatoes, scrubbed and cubed into ½-inch pieces
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth
• ¼ cup brine from peppadew peppers (optional)
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• 1 cup peppadew peppers, halved (or ½ cup cherry peppers)
• Chopped fresh Italian parsley, for garnish

Directions

1. Cook the Sausage: In a large Dutch oven or oven-safe pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, about 6-8 minutes. Remove the sausage with a slotted spoon and set it aside on a plate.
2. Brown the Chicken: Dredge the chicken pieces in flour. Heat the remaining olive oil in the Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 4-5 minutes per side. Transfer the chicken to the plate with the sausage.
3. Saute the Vegetables: Add the mushrooms, onion, and bell peppers to the Dutch oven. Cook until softened, about 6-8 minutes. Stir in the garlic and cook for another minute.
4. Deglaze the Pan: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, then stir in the chicken broth, peppadew brine (if using), Italian seasoning, and salt.
5. Add the Potatoes and Chicken: Return the chicken and sausage to the pot. Add the potatoes and peppadew peppers (or cherry peppers). Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
6. Serve and Enjoy: Garnish with chopped fresh parsley and serve immediately.