How to Make the Best Chicken Murphy Ever
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.
- 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
- Remove skin from chicken (thighs or breasts), salt and pepper and lightly flour each piece.
- Dice vegetables: green & red peppers & onions.
- Chop garlic
- Peel potatoes and cut into cubes.
- 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.)
- 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.)
- Add the chicken stock, white wine and balsamic vinegar to mixture and add Oregano (or Herbs De Provence) and mix all together in pot.
- Return both chicken and cut sausage with juices to pot and mix.
- Add can of roasted tomatoes to mixture and mix.
- 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.
- Remove chicken Murphy mixture from oven (salt and pepper to taste) and serve with pasta or egg noodles.
Step-By-Step PhotosClick thumbnail to view full-size
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