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Servings: 6 People
Calories: 410kcal
Chicken Murphy
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Ingredients
- 1 to 2 tablespoons [olive oil]
- 1 pound boneless chicken breasts or chicken tenders.
- 1/2 pound sweet or hot Italian Sausage links about 2
- 1 1/2 pounds potatoes cut into one-inch sized pieces
- 16 ounces cremini mushrooms stems removed and sliced
- 1 clove garlic chopped
- 1 medium onion cut into slices
- 1 red bell pepper
- 1 green pepper
- 1 cup fresh diced tomatoes or canned diced tomatoes
- 1/2 cup chopped [pepperoncini]
- 1/4 cup of brine of pepperoncini
Instructions
- Prep the ingredients by cutting the potatoes, onions, and peppers into large pieces. Dice the garlic and measure the tomatoes, pepperoncini, and brine. Preheat the oven to 350°F and heat olive oil in a heavy skillet or Dutch oven over medium-high heat.
- Once the pan is hot, add the sausage and cook until it browns. Remove it from the skillet, and drain off any excess fat from the pan. Set the sausage aside to cool.
- Next, brown the chicken until it turns golden on the outside, and remove it from the skillet.
- Reduce the heat to medium and sauté the onion and garlic just until softened. Transfer them to the plate with the meat.
- Cook the peppers until they begin to turn soft, and remove them from the heat.
- Place the mushrooms in the pan and cook for a few until they begin to turn soft and start to release some liquid. At this point, you can scrape the bottom of the pan to remove the brown bits.
- Increase the heat to medium-high and add a little more oil. Place potatoes in the pan and cook in the hot skillet until they begin to turn golden brown on the outside and, remove them from the heat.
- By this point, the chicken and sausage should be cool enough to handle. Slice the sausage into thick pieces and cut the chicken into bite-sized chunks. Return both to the skillet or transfer them to a casserole dish, then top with the bell peppers, mushrooms, and onions.
- Add the pepperoncini, diced tomatoes, and brine. Cover the pan and place it into the preheated oven and bake for 35 minutes chicken should be at least 165°F.
Video
Notes
If you are short on time or have a large skillet, you can brown the vegetable ingredients together in any combination that you like.
Store leftover chicken murphy in the refrigerator in an airtight container for up to 5 days.
Make-ahead instructions
Chicken Murphy can easily be made ahead of time. You can brown all of the ingredients and place them into an airtight container. Store them in the refrigerator for up to 2 days.
To serve, bring the browned ingredients to room temperature, and place them into an oven-proof dish or slow cooker.
Bake at 350 for 45 minutes or slow cook for 2 hours.
Nutrition
Serving: 1serving | Calories: 410kcal | Carbohydrates: 29g | Protein: 26g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 427mg | Potassium: 1256mg | Fiber: 4g | Sugar: 5g | Vitamin A: 253IU | Vitamin C: 56mg | Calcium: 66mg | Iron: 3mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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