Description
Chicken Murphy delivers a spicy, zesty Italian-American dinner that will warm your family’s hearts and satisfy hungry appetites. Packed with peppers, potatoes, and juicy chicken, this one-pan wonder makes weeknight cooking delightfully simple and incredibly tasty.
Ingredients
Scale
Proteins:
- 1 pound bulk Italian sausage
- 1 pound skinless boneless chicken thighs (cut into 1-inch cubes)
Vegetables and Aromatics:
- 1 pound cremini mushrooms (quartered)
- 1 onion (chopped)
- 1 red bell pepper (cut into ¾-inch pieces)
- 1 green bell pepper (cut in ¾-inch pieces)
- 3 cloves garlic (minced)
- 1 ½ pounds russet potatoes (scrubbed and cubed into ½-inch pieces)
- 1 cup Peppadew peppers (halved)
Liquids and Seasonings:
- ¼ cup all-purpose flour
- 2 tablespoons olive oil (divided)
- 1 cup dry white wine
- 1 cup reduced-sodium chicken broth
- ¼ cup brine from Peppadew peppers
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- chopped fresh Italian parsley
Instructions
- Coat 1 pound of chicken thigh cubes thoroughly in ¼ cup flour, ensuring even coverage with a light dusting.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat at 375°F and sear the floured chicken pieces until golden brown, approximately 3-4 minutes per side.
- Transfer browned chicken to a separate plate and set aside while maintaining its warmth.
- Add the remaining 1 tablespoon olive oil to the same skillet and cook 1 pound of bulk Italian sausage at 400°F until it develops a rich, crispy exterior, about 5-6 minutes.
- Incorporate 1 pound quartered cremini mushrooms, 1 chopped onion, and both bell peppers into the sausage, sautéing for 4-5 minutes until vegetables start to soften.
- Introduce 3 minced garlic cloves and stir continuously for 45-60 seconds until their aromatic essence emerges.
- Toss 1 ½ pounds cubed russet potatoes into the skillet, allowing them to develop golden edges over 5-6 minutes of cooking.
- Pour 1 cup dry white wine and ¼ cup Peppadew pepper brine into the pan, scraping up any delicious browned bits from the bottom.
- Carefully return the seared chicken to the skillet and add 1 cup chicken broth, 1 teaspoon Italian seasoning, and ¾ teaspoon salt.
- Gently fold in 1 cup halved Peppadew peppers and reduce heat to a gentle simmer for 15-20 minutes until potatoes reach perfect tenderness.
- Sprinkle chopped fresh Italian parsley across the top just before serving the dish piping hot.
Notes
- Dredging the chicken in flour helps create a crispy exterior that seals in moisture and adds delicious texture to the dish.
- Choose sweet or hot Italian sausage based on your preferred spice level, which can dramatically change the overall flavor profile.
- When browning the chicken and sausage, make sure your skillet is hot to develop a deep golden crust that adds rich flavor complexity.
- If watching carbs, swap potatoes for cauliflower or turnips to create a lower-starch version of this hearty one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Goan
Nutrition
- Serving Size: 5 to 6
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg