Chicken Murphy Recipe
A hearty, one-pan Italian-American dish packed with juicy chicken, sausage, potatoes, and tangy Peppadew peppers. Bold, briny, and comforting—perfect for weeknights or sharing with guests.
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Calories: 477kcal
Servings: 8
Equipment
- Large skillet or sauté pan
- Cutting Board and Knife
- Ladle (optional)
Ingredients
- 1 pound bulk Italian sausage
- 1 pound skinless boneless chicken thighs, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil divided
- 1 pound cremini mushrooms quartered
- 1 onion chopped
- 1 pepper red bell pepper cut into 3/4-inch pieces
- 1 green bell pepper cut in 3/4-inch pieces
- 3 cloves garlic minced
- 1 1/2 pounds russet potatoes scrubbed and cubed into 1/2-inch pieces
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 1/4 cup brine from Peppadew peppers
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1 cup Peppadew peppers halved
- chopped fresh Italian parsley
Instructions
- Dredge chicken pieces in flour and brown them in a hot skillet with olive oil. Set aside.
- Sauté sausage until browned, then add mushrooms, onion, and bell peppers.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add cubed potatoes and cook for 5–6 minutes to lightly brown them.
- Deglaze the pan with white wine and brine from Peppadew peppers.
- Return the chicken to the pan along with chicken broth, Italian seasoning, and salt.
- Add halved Peppadews and let the mixture simmer until potatoes are fork-tender.
- Garnish with fresh parsley before serving hot.
Nutrition
Calories: 477kcal | Carbohydrates: 32g | Protein: 30g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 808mg | Potassium: 1229mg | Sugar: 6g | Vitamin C: 74mg | Calcium: 62mg | Iron: 3mg