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How to Make the Best Chicken Murphy Ever

Taking the complication out of cooking! You don't have to be a master chef to cook great food. Relax, have fun, and put some love into it.

Chicken Murphy


The Best Chicken Murphy Ever

The first time I had chicken Murphy was around 20 years ago at a shore restaurant in Neptune, New Jersey (down the shore as we say in NJ). I was amazed at the flavors and smell and taste of this dish. I was in heaven. But not everyone makes it the same, so trying to find a good chicken Murphy on the road, like the one I first had, is almost impossible. The place I first had it has changed hands and menu, too, so I had to create, or duplicate it myself.

The first one I had used balsamic vinegar and roasted tomatoes as a base so that‘s where I started off. Not everyone uses balsamic vinegar. Why I don’t know but everyone should. For me, chicken stock, roasted diced tomatoes, balsamic vinegar are the key to this wonderful dish.

So let’s get this party of flavor started and make this New Jersey classic dish. Yes, it was created first in New Jersey by a chef named, you guessed it "Murphy" in the Garden State. My home.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour 30 min

1 hour 50 min

Serves eight to ten people


  • 2 Lb Chicken Thighs, or Breasts
  • 2 Lb Sweet Italian Sausage
  • 5 Idaho Potatoes
  • 3 Sweet Green Pepper
  • 2 Red Bell Pepper
  • 1 Sweet Onion, large
  • 1 28oz Can Roasted Diced Tomatoes
  • 1 Cup Chicken Stock
  • 1/4 Cup White Wine, Dry
  • 2 Cups Button Mushrooms, Sliced
  • 1/2 Cup Balsamic Vinegar, Red
  • 1/2 Cup Flour
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Oregano, or Herbs De Provence
  • 4 Garlic Cloves, Chopped
  • 4 Tbsp Olive Oil, more as needed


  1. Remove skin from chicken (thighs or breasts), salt and pepper and lightly flour each piece.
  2. Dice vegetables: green & red peppers & onions.
  3. Chop garlic
  4. Peel potatoes and cut into cubes.
  5. In a large Dutch oven (or a pot that can be transferred to the oven later), place pot on stove top. Add olive oil and turn to medium heat. a) Add chicken and brown all sides for about 5 minutes each side. Remove to side. b) Add sweet Italian sausage and brown all sides for about 5 minutes. Remove to side to cool, then cut into 1' pieces. (See photo.)
  6. Add garlic to olive oil and fry for 1 minute, then add sweet onion for an additional 3 minutes. Then add both peppers and cubed potatoes. (Note: If you like hot peppers, you can use them as well.)
  7. Add the chicken stock, white wine and balsamic vinegar to mixture and add Oregano (or Herbs De Provence) and mix all together in pot.
  8. Return both chicken and cut sausage with juices to pot and mix.
  9. Add can of roasted tomatoes to mixture and mix.
  10. Transfer Dutch Oven, chicken Murphy mixture (oven-safe-pot) to preheated oven at 350 degrees and cook for 1 hour 15 minutes with top on.
  11. Remove chicken Murphy mixture from oven (salt and pepper to taste) and serve with pasta or egg noodles.

Chicken Murphy: Love in a Pot

My family and friends love this chicken Murphy dish and after dinner, they asked if I could make more later in the week. And I will because I love this dish most of all. It brings me back to a nice time in my life, hanging out at beach houses down the shore. The place I first had chicken Murphy is long gone, like my youth, spending my days on the beach and nights out at great dinner places here at the Jersey shore. Memories!

Enjoy -The Drunken Chef

Chicken Murphy

Chicken Murphy

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Rate this Dish


Julie on April 26, 2020:

Thank you for the recipe you could teach me how to cook any time the chicken Murphy was fabulous I didn't have fire roasted tomatoes so I used a little bit of crushed tomatoes delicious!!

The Drunken Chef on January 25, 2020:

Hello Jody,

You can add the mushrooms as you add the peppers. It’s a nice dish and I know you’ll love it.

Jody on January 25, 2020:

When do mushrooms get added to this dish?

The Drunken Chef (author) from Jersey Shore on September 18, 2018:

So as with any dish, some enjoy more salt or pepper and various spices. As with this dish, use the balsamic vinegar and taste as you go. Some, like my family enjoy more, others less. Also, using a good quality balsamic matters. A cheep one can ruin a dish so taste matters. As a chef, always taste your food as you cook and adjust accordingly.

rmcrayne from San Antonio Texas on April 09, 2018:

I never heard of Chicken Murphy before. Maybe because I've never been anywhere near NJ. Anyhoo, this sounds great. I have added to my personal recipe folder.

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