Chicken Murphy is a hearty and flavorful stew that combines the savory goodness of Italian sausage, chicken, potatoes, and vegetables in a rich garlic and white wine sauce. It’s a comforting dish that’s perfect for a cozy night in or a casual family dinner.
The origins of Chicken Murphy are a bit unclear, but it’s thought to have originated in the Italian-American community in the United States sometime in the early 20th century. There are several variations of the recipe, but the basic ingredients and cooking method remain the same.
Chicken Murphy is a versatile dish that can be customized to your liking. Add your favorite vegetables, such as zucchini, yellow squash, or spinach. Or, try using different types of sausage, such as spicy Italian sausage or sweet Italian sausage. No matter how you make it, Chicken Murphy is sure to please everyone at the table
Chicken Murphy Recipe
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 red bell pepper cut into 3/4-inch pieces
- 1 green bell pepper cut into 3/4-inch pieces
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1 14.5-ounce can diced tomatoes, undrained
- 1 15-ounce can tomato sauce
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 pound Yukon Gold potatoes cut into 1-inch cubes
- 1/2 cup chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, season the chicken thighs with salt, pepper, and 1/4 cup of the flour.
- Heat 1 tablespoon of the olive oil in a large Dutch oven or ovenproof pot over medium-high heat.
- Add the chicken thighs and cook until browned on all sides, about 5 minutes per side.
- Remove the chicken from the pot and set aside.
- Add the remaining 1 tablespoon of olive oil to the pot and add the sausage.
- Cook the sausage over medium heat, breaking it up with a spoon, until browned, about 5 minutes.
- Add the mushrooms, onion, and bell peppers to the pot and cook until softened, about 5 minutes more.
- Stir in the garlic and cook for 30 seconds more, until fragrant.
- Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pot.
- Stir in the diced tomatoes, tomato sauce, chicken broth, oregano, thyme, salt, and pepper.
- Return the chicken to the pot and nestle the potatoes in among the chicken and vegetables.
- Cover the pot and transfer to the preheated oven.
- Bake for 45 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the parsley and serve hot.