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How to Make the Best Chicken Murphy

Take 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.

This chicken Murphy is sure to be a hit.

This chicken Murphy is sure to be a hit.

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. I was amazed by both the smell and taste of this dish. I was in heaven.

But not all chicken Murphies are created equal. Trying to find a good chicken Murphy on the road can be almost impossible. And, unfortunately, the place I first tried chicken Murphy changed ownership (and recipes). I had to recreate this perfect meal myself.

I started off with balsamic vinegar and roasted tomatoes as a base. Not everyone uses balsamic vinegar, but everyone should. For me, chicken stock, roasted diced tomatoes, and 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. A little history: chicken Murphy was created in New Jersey by a chef named (you guessed it) "Murphy."

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour 30 min

1 hour 50 min

Serves eight to ten people

Ingredients

  • 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

Instructions

  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 them into cubes.
  5. In a large Dutch oven (or a pot that can be transferred to the oven later), place the pot on the stovetop. Add olive oil and turn to medium heat. a) Add chicken and brown all sides for about 5 minutes on each side. Remove and set aside. 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 the mixture. Add Oregano (or Herbs De Provence) and mix it all together in the pot.
  8. Return both the chicken and cut sausage with juices to the pot and mix.
  9. Add a can of roasted tomatoes to the mixture and mix well.
  10. Transfer Dutch Oven, chicken Murphy mixture (oven-safe-pot) to a preheated oven at 350 degrees and cook for 1 hour 15 minutes with the top on.
  11. Remove the chicken Murphy mixture from the 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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