How To make Chicken Murphy
1 1/2 lb Italian sausage, sweet
3 lb Chicken thigh & breast;
-boned & skinned, or -cut up chicken Salt & pepper; to taste 3 tb Olive oil
1 c Celery; chopped
1 c Onions; chopped
1/2 lb Mushrooms; sliced
8 Anchovy fillets, flat
1/2 c Black olives; sliced
1 tb Capers
1/2 c White wine
1/4 c Tomato sauce
Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven. Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides. Add to sausage. In saucepan add celery and enough water to cover. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender. Drain, reserving cooking liquid. Add onions and mushrooms to the oil remaining in the chicken skillet. Cook, stirring until wilted. add the anchovies, olives and capers. Add drained celery. Stir to combine. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.
per Sweetpuss0@aol.com (Sweetpuss)
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How To make Chicken Murphy's Videos
one pot CHICKEN SCARPARIELLO…your new favorite chicken dinner
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One pot chicken scarpariello is your new favorite chicken dinner. Serving this with roasted fingerling potatoes which is not part of the one pot.
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Chicken Murphy
A delicioius and filling dinner made with chicken, sausage, peppers and potateos covered in spicy tomato sauce.
Sheet Pan Chicken Murphy
Chicken, sausage and potatoes roasted and tossed in an epic 5 minute gravy!
Link to make recipe:
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Chicken Murphy By Chef Uldis and Pork Chop Murphy
Chef Uldis shows us two kinds of Murphy: Chicken and Pork Chops.
YOU THOUGHT NONNA MADE THE BEST CHICKEN?! THINK AGAIN!!! | CHICKEN SCARPARIELLO!
Chicken Scarpariello
Ingredients:
6 Bone-in Chicken Thighs
4-6 Italian Sausage Links (Sweet or Hot)
1 Med Onion (sliced)
4 Shallots (halved)
1 Large Red Bell Pepper (sliced)
4-6 Garlic Cloves (minced)
1 Tbsp Flour
1/2 Cup White Wine
1.5 Cups Chicken Stock
1 Rosemary Sprig
1 Thyme Sprig
1/3 Cup ~ Sliced Pickled Cherry Peppers (hot or mild to taste)
2 Tbsp Of Pickled Pepper Brine (to taste)
1 Tbsp Vinegar (to taste)
Fresh Chopped Parsley
Olive oil
Salt and Pepper
*serve with roasted potatoes or rice
Instructions:
Season the chicken thighs with salt and pepper on both sides.
In a oven safe cast iron pan on medium/high heat, add some oil and sear the chicken thighs skin side down for 7–10 minutes or until the skin is nice and crispy. Flip the chicken and sear on the other side for about 3 minutes. Remove from the pan and set aside. Next, sear the sausages on both sides then remove from the pan and set aside.
In the same pan, reduce the heat to medium, add the onions and shallots. Caramelize the onions slightly then add the red bell peppers. Sauté for 3-5 minutes then add the garlic and sauté till fragrant for 1 minute. Sprinkle in the flour, give it a stir, and deglaze with the wine. Reduce the wine for a few minutes then add the chicken stock, thyme, rosemary, hot cherry peppers, and some of the pepper brine. Bring to a simmer and season with salt and pepper. Add the vinegar and give the sauce a taste then adjust the seasoning to your liking.
Next add the sausage and chicken back to the pan making sure to keep the chicken skin above the liquid so it stays crispy. Place in the oven set to 350 degrees Fahrenheit for 30-40 minutes or until the chicken and sausage are cooked to 165 degrees internally. Sprinkle with freshly chopped parsley.
Serve with roasted potatoes or rice on the bottom of the plate followed by some of your delicious chicken scarpariello.
Enjoy!
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