Chicken Murphy Recipe

Chicken Murphy overflows with Italian sausage, chicken, peppers, and a wine sauce that coats everything in deliciousness! Restaurant flavor with easy prep!

Course Chicken Dinner, Main Course

Cuisine Italian

Keyword Chicken Murphy, Chicken Murphy Recipe, How Do I Make Chicken Murphy, How To Make Chicken Murphy

Prep Time 30

Cook Time 35

Total Time 1 5

Servings servings

Calories 883kcal

Author Kathleen

Ingredients

1 pound chicken cut into 1 1/2 inch cubes
1/4 cup (plus 1 tablespoon) all-purpose flour divided
to taste salt
to taste pepper
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
1 russet potatoes 3/4 inch diced
1 tablespoon Italian seasoning
1 cup peppadew peppers cut in half
2 tablespoons butter
2 tablespoons parsley chopped

Instructions

Season chicken cubes generously with salt and pepper on both sides. Add 1/4 cup All-Purpose flour to a shallow bowl and dredge chicken pieces in flour, shaking off excess.
Heat 2 tablespoon olive oil, in a large high sided skillet or Dutch oven, over medium heat then add floured chicken and brown on both sides. Remove to a plate and set aside.
Add sausage to skillet and cook, over medium heat until its just browned. Remove sausage to the plate containing chicken and set aside. Remove skillet from heat and pour off all but enough fat to just coat the bottom of the pan.
Add onions, red bell pepper, green bell pepper, mushrooms, and garlic. Cook on medium for 6-7 minutes. Sprinkle skillet with remaining 1 tablespoon flour and cook, stirring constantly, for 1 minute. Add white wine, and bring to a boil. Reduce heat and simmer vigorously, until the wine has reduced to a thick, syrupy consistency, about 5 minutes.
Add peppadew brine, chicken stock, russet potato, 2 teaspoons salt, 1/2 teaspoon pepper, Italian seasoning, and Peppadew Peppers. Bring to a boil, then reduce heat and simmer, covered until potatoes just tender, about 20 minutes.
Stir in butter and add browned chicken and sausage and cook until heated through and edges of potatoes are slightly crumbling. Serve over cooked angel hair pasta. Sprinkle with chopped parsley and serve.

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