05 June 2011

Chicken Murphy

This is a Jersey Shore classic.

1 pound Italian sausage, hot or mild or combination
5 boneless, skinless chicken breast halves, cut into large cubes
Heaping 1/2 cup of flour
Salt, pepper, and paprika to taste
Olive oil
4 baking potatoes
1 large onion, diced
2 large bell peppers (any color combination), seeded and diced
8 oz mushrooms, sliced
4 to 5 cherry peppers, mostly seeded and chopped (if desired, add more seeds for more heat)
Brine from cherry peppers (about 1 cup)
Dry white wine (about 1 cup, or enough to make 2 cups liquid with brine)
4 cloves garlic, minced
Flour or corn starch

Preheat oven to 350. Bake potatoes in microwave or boil whole until mostly done. Slice into large chunks, leaving skin on. Put into large roasting pan.

Meanwhile, in large skillet, brown sausage (do not cook through). Remove from pan and cut into thick slices. Add to roasting pan with potatoes. Drain all but a tablespoon of fat from pan.

Combine flour, salt, pepper, and paprika. Dredge chicken pieces in flour mixture. Brown in same skillet used for sausage, adding olive oil if necessary. Remove and add to sausage mixture in roasting pan.

If necessary add small amount of olive oil to skillet. Saute bell peppers, onions, mushrooms, and cherry peppers and cook until slightly soft, stirring to scrape the pan as they cook. Remove and add to roasting pan.

Add small amount of olive oil to skillet. Saute garlic until golden. Add cherry pepper brine and wine and stir. Bring to lively simmer. In small bowl, combine 3/4 to 1 tablespoon flour or cornstarch with enough olive oil to make a thin paste. Add to brine mixture and whisk briskly. Boil for one minute. Pour sauce over chicken mixture in roasting pan and stir to coat.

Bake for 45 minutes. Serves 8.


EAT! said...

Thanks for posting this recipe. I have always wanted to give it a try and love the combination of flavors.

Somebody Calls Me Nana said...

I had not eaten this before last night. I made it for Tom Joy's 30th birthday dinner. It is absolutely delish; everyone enjoyed it thoroughly, and the leftovers are great (I wonder if you could put it on a sandwich, tee-hee!) Way to go, Jim, with another great example of your amazing cooking skills!

Anonymous said...

I hope this is the same recipe that I've sampled in Newark. This is one of the greatest meals I've ever had. Gonna try it out tonight. Thank you.

Pineygrrl said...

Made today. I have to say that the wine-brine idea was great.....i grew up in the shadow of Jimmy Buff's in West Orange....so i thought maybe the taterz not being browned might not be optimal especially since i had browned everything else. But....since i DIDNT use the idaho baking taterz which i cant stand, the pleasing unctuous waxiness of the eastern white came to the fore, and absorbed that crazy brine, reminding me of german potato salad. It was damn good and they scavoned it all down.

Lynette said...

I saw your recipe a while ago, but just made it tonight for the 1st time. I just LOVE this recipe. I never really used a paste of olive oil and flour before, but it was easy and brought the sauce together beautifully. This is a keeper and I will be making this again and again. Thank you! :-)

Ang. said...

oh my God...I heard on NJ101.5 that one of their interns' mother brought in food and one was chicken murphy. and they loved it. so I thought back when my mother in law used to make it. NOT!! no where near. this was outstanding. so many good tastes. not too spicy and I used hot sausage. directions were excellent. I will be adding this to my cooking creations!!! (and I will browse your other recipes, oh my God, of course I will) so good, and thank you!!! (oh and P.S. I used cut up chicken boneless and skineless thighs!!!) P.S. I was born and raised in Newark, now living down the shore. exit 80!!!!!!!!

jennifer smiley said...

I accidently came across this looking up another recipe and have now made it 3x. OMG I love it! I've never heard of it most likely because I am from Syracuse. Thank you Thank you Thank you! It is amazing and so easy to make!1