Recipe

Chicken Murphy Recipe

	Keeperrox / All my dishes 7 months, 3 weeks ago While at first glance, this recipe doesn't seem Italian, I assure you, it's at least Italian-American, and served throughout New Jersey, where I grew up. The "Murphy" part is the potatoes, but with hot Italian sausage and hot cherry peppers, it's pr... More Prep:15m Cook:30m Servings:8	Keeperrox
	chicken murphy potatoes sausage italian

Does this look good? Yeah! / Nope

Fans

pleclare

Ingredients

1 pound hot Italian sausage

1/2 cup all-purpose flour

salt and pepper to taste

4 skinless, boneless chicken breast halves - cut into 1 inch cubes

3 tablespoons olive oil

3 medium baking potatoes, peeled and cubed

1 large onion, sliced

1 red or yellow bell pepper, seeded and sliced thin

1 quart sliced white button mushrooms

4-6 cloves garlic, minced

1- 12 oz jar sliced hot cherry peppers with brine

1 cup dry white wine (or chicken stock)

1 (12 ounce) package rotini pasta

1/4 cup freshly grated Parmesan cheese

Directions

In a large skillet, over medium-high heat, fry the Italian sausage links until cooked through in 1 tbsp of olive oil. Cut into 1/4 inch slices. Alternately, remove sausage from casings, and brown as you would with bulk sausage. Drain grease and set aside.

Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat an additional tablespoon of olive oil in the skillet if necessary. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.

Meanwhile, place the potatoes in a pasta pot with enough water to cover and about 1 tbsp of salt. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Using a slotted spoon, remove potatoes and set aside. Reserve water and keep heat on medium-low to cook pasta.

Return the skillet from cooking the sausage and chicken to medium heat and add 1 tbsp of oil if necessary. Saute onion, bell pepper, and mushrooms until soft. Stir in garlic, and cook for about 1 minute.

Add cherry peppers with their brine and the wine or chicken stock to the pan; scrape any browned bits from the bottom, and bring to a simmer.

Return the chicken and sausage to the pan, and add the potatoes. Simmer over medium-low heat, stirring occasionally, until sauce is thick enough to coat the pasta.

While chicken mixture is simmering, return pot of water to a boil. Add pasta, and cook according to package directions.

Toss sauce, pasta, and parmesan cheese. Serve with additional cheese.

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Comments

pleclare 7 months, 3 weeks ago said:
Sounds yumy!

keeperrox 7 months, 3 weeks ago said:
Thanks, it really is! I posted this on another site years ago, but reposted it here tonight, because I like how GR prints much better. I made it again tonight, after not making it for about 3 years, and we love it just the same!!!