Description
Chicken Murphy is a delicious Italian-American dish featuring tender chicken thighs, savory sausage, and Yukon gold potatoes in a tangy sauce with peppadew peppers. It’s the perfect comforting meal, especially when paired with crusty bread.
Ingredients
Units
Scale
- 6 boneless skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- 2 tsp Italian seasoning, divided
- 1/4 cup flour for dusting the chicken + 1 tbsp flour for the sauce
- 2–3 tbsp olive oil
- 1 lb Italian pork sausage links (hot or mild, depending on preference)
- 7–8 mini Yukon gold potatoes, halved or cut into chunks
- 1 medium onion, cubed
- 1 green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 8 oz mushrooms, cut into chunks
- 4 large garlic cloves, sliced
- 1 cup white wine
- 1 cup peppadew peppers
- 1/2 cup peppadew pepper brine
- 1 cup chicken stock
- 3 tbsp butter
- Parsley, chopped for garnish
Instructions
- Season chicken thighs with salt, pepper, and 1 tsp Italian seasoning. Dust them lightly with flour. Heat 2 tbsp olive oil in a large skillet and sear the chicken for 5-6 minutes per side, or until golden brown and nearly cooked through. Remove to a plate.
- In the same skillet, brown the Italian sausage links until cooked through. Plate them and cut into large chunks if desired.
- Add a splash more oil to the pan and cook the potato halves, turning occasionally until browned. Add a splash of water, cover, and cook until the potatoes are almost cooked through. Plate the potatoes.
- Add 1 tbsp olive oil to the pan and sauté onion, bell peppers, mushrooms, salt, and pepper for 7-8 minutes on high heat until softened. Add garlic and sauté for another minute.
- Stir in 1 tbsp flour, mix well, and sauté for another minute until the flour turns light brown.
- Stir in white wine, cook for 1-2 minutes to reduce slightly, then add chicken stock, peppadew pepper brine, peppadew peppers, remaining 1 tsp Italian seasoning, and butter. Mix well, adjust seasoning with salt and pepper if needed.
- Add the seared chicken and sausages to the sauce. Cover and cook for 10 minutes or until all the meats are cooked through. Garnish with chopped parsley and serve with warm crusty bread.
Notes
- For a spicier version, use hot Italian sausage or add more peppadew peppers.
- If you don’t have peppadew peppers, you can substitute with mild pickled peppers or other sweet peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 130mg