Chicken Murphy
Jersey Shore chicken Murphy: browned chicken and Italian sausage with peppers, onion, mushrooms and potatoes in a tangy wine sauce with Peppadew peppers. Serves 4.
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Ingredients
- 1 pound boneless chicken cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour plus 1 tablespoon, divided
- salt and black pepper to taste, plus 2 teaspoons salt and 1/2 teaspoon pepper for the sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage casing removed
- 1 large onion diced
- 1 red bell pepper seeded, cut into 1 1/2-inch pieces
- 1 green bell pepper seeded, cut into 1 1/2-inch pieces
- 16 ounces cremini mushrooms quartered
- 4 large cloves garlic minced
- 1 cup white wine
- 2 cups chicken broth
- 1/2 cup Peppadew pepper brine from the jar
- 1 russet potato cut into 3/4-inch dice
- 1 tablespoon Italian seasoning
- 1 cup Peppadew peppers cut in half
- 2 tablespoons butter
- 2 tablespoons fresh parsley chopped
Instructions
- Season the chicken cubes generously with salt and pepper. Put 1/4 cup flour in a shallow bowl, dredge the chicken in it and shake off the excess.
- Heat the olive oil in a large high-sided skillet or Dutch oven over medium heat. Brown the chicken on both sides, then move it to a plate.
- Add the sausage and cook over medium heat, breaking it up, until browned and cooked through (160°F). Move it to the plate with the chicken. Take the pan off the heat and pour off all but enough fat to coat the bottom.
- Add the onion, red and green peppers, mushrooms and garlic and cook on medium for 6 to 7 minutes. Sprinkle in the remaining 1 tablespoon flour and cook, stirring, for 1 minute. Add the wine, bring to a boil, then simmer briskly until it reduces to a thick, syrupy consistency, about 5 minutes.
- Add the Peppadew brine, chicken broth, potato, 2 teaspoons salt, 1/2 teaspoon pepper, Italian seasoning and Peppadew peppers. Bring to a boil, then cover and simmer until the potatoes are just tender, about 20 minutes.
- Stir in the butter, return the chicken and sausage, and cook until heated through, the chicken reaches 165°F and the potato edges begin to crumble. Sprinkle with parsley and serve, over angel hair pasta if you like.
Notes
Pickled cherry peppers are the traditional choice; banana peppers are milder. Refrigerate leftovers within 2 hours; eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 882kcalCarbohydrates: 47.8gProtein: 49.6gFat: 51.8gSodium: 1734mgFiber: 4.9gSugar: 14.3g
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