Chicken Murphy

Ah, Chicken Murphy, a true Italian-American classic! This dish is a bold, saucy skillet meal loaded with tender chicken, spicy Italian sausage, hearty potatoes and colorful bell peppers, all simmered in a delicious white wine and peppadew-infused sauce. The mix of savory, tangy, and mildly spicy flavors makes it an irresistible comfort food.

I absolutely love cooking Italian-American recipes for GypsyPlate. From Sunday Gravy, filled with tender meats in a rich tomato sauce, to Chicken Vesuvio, with its crispy chicken and garlicky potatoes, each dish is full of flavor.

What is Chicken Murphy?

Italian-American cuisine is a beautiful fusion of Old-World Italian flavors and New-World ingredients. Many of these dishes originated from Italian immigrants adapting their traditional recipes to what was available in America, leading to amazingly new dishes that are now part of American food culture. Chicken Murphy is one of the highlights.

It combines chicken, sausage, potatoes and veggies, but what really makes it stand out is the tangy, slightly spicy sauce made with white wine, broth, and pickled cherry or peppadew peppers. It’s a close cousin to Chicken Scarpariello, though the cooking methods vary a bit.

While its exact origins are unclear, Chicken Murphy is most commonly associated with New Jersey, where it has been a staple in many restaurants and pizzerias. The name “Murphy” stands out because it’s Irish rather than Italian, leading to speculation that the dish may have been named after an Irish chef or restaurant owner who worked in an Italian kitchen.

Ingredients Needed

• Chicken – Boneless skinless thighs. This is one of the differences between Scarpariello, which uses bone-in.
• Italian sausage – I like using hot Italian sausage, because I’m kinda spicy, but mild or sweet works just as well.
• Yukon gold potatoes – These buttery potatoes soak up all the flavors beautifully. You can use other varieties also.
• Olive oil – Needed for searing the chicken and sausage, as well as sautéing the veggies.
• Flour – A little dusting on the chicken helps create a nice crust when searing, while the extra bit in the sauce thickens it just right.
• Vegetables – Onion adds a great base flavor to the dish, the mix of green and red peppers gives a pop of color, and I love how mushrooms soak up the sauce.
• Garlic – I like to slice it for this recipe.
• Peppadew peppers – These little sweet-spicy peppers add a tangy kick that makes the dish extra special. I love their bright, slightly pickled taste. I also use some of the brine in the sauce for added flavors.
• White wine – A splash of dry white wine always adds to any sauce. I let it reduce slightly to intensify the flavors.
• Chicken Stock – Helps create a flavorful, savory sauce.
• Italian Seasoning – A classic blend that brings in the perfect mix of herbs. I use it twice in the recipe, once to season the chicken and again in the sauce.
• Butter – This adds a silky, rich finish to the sauce. Just a few tablespoons make all the difference.
• Parsley – To garnish and brighten up the dish just before serving.

How to Make Chicken Murphy

First, I start by seasoning my chicken thighs with salt, pepper, and a teaspoon of Italian seasoning. Then, I give them a light dusting of flour. This helps create that gorgeous golden crust when searing. I heat up some olive oil in a big skillet and sear the chicken for about five to six minutes per side until it’s beautifully golden and almost cooked through. Once they’re done, I set them aside on a plate.

Now, in the same skillet, I brown my Italian sausages until they get that deep, caramelized color and are cooked through. I like to cut them into big, hearty chunks and plate them out.

Next, it’s time for the potatoes. If needed, I add a little more olive oil to the pan, then toss in the halved Yukon golds. I let them get some color, turning them occasionally. Once they have that golden-brown sear, I splash in a little water, cover the skillet, and let them steam until they’re almost fork-tender. Then, I take them out and set them aside.

Now for the veggies! I add another drizzle of olive oil, then toss in the onions, bell peppers, and mushrooms. A little salt and pepper go in, and I sauté everything on high heat for about seven to eight minutes until they soften up. Then, I stir in the sliced garlic and let it cook for another minute, just long enough to become fragrant.

To help thicken up the sauce, I sprinkle in a tablespoon of flour and mix it well with the veggies, cooking for another minute until the flour takes on a light golden hue. Then comes the magic, deglazing with white wine. I pour it in, give everything a good stir, and let it reduce for a minute or two.

Now, I add the chicken stock, peppadew pepper brine, and those tangy-sweet peppadew peppers. A little more Italian seasoning goes in, along with butter for richness. I give everything a taste and adjust the salt and pepper as needed.

At this point, I return the seared chicken and sausage to the skillet, nestling them right into that flavorful sauce. I cover the pan and let it all simmer for about ten minutes, just until the chicken is fully cooked and everything is infused with those bold, zesty flavors.

Finally, I sprinkle some fresh chopped parsley on top before serving. And let me tell you, this dish is just begging for a crusty, loaf of warm bread to soak up all that incredible sauce.

Alpana’s Tips

• Get a good sear on the chicken: I always make sure my pan is nice and hot before adding the chicken. That golden crust adds so much flavor to the final dish. I also avoid overcrowding the pan, if needed, I sear in batches.
• Don’t rush the potatoes: I let them get a little golden before steaming them with a splash of water. This way, they hold their shape while soaking up all those delicious flavors.
• Deglaze like a pro: When I add the white wine, I always use my spatula to scrape up all those browned bits from the bottom of the pan. That’s where a ton of flavor is hiding!
• Peppadew peppers are the secret weapon: These little peppers give a perfect balance of sweet and tangy, and that brine? Liquid gold! I always taste the sauce and add a little more if I want extra punch.
• Serve it with the right side: I love this dish with warm, crusty bread to mop up the sauce, but it’s also fantastic over pasta or pearled couscous.
• Make it ahead: This dish gets even better as it sits! If I have time, I let it rest for 20–30 minutes before serving so all the flavors can meld together. Leftovers? Even better the next day!

Chicken Murphy is everything I love about rustic, bold, and hearty cooking. It brings together the best of Italian and American flavors in one skillet. It’s cozy, saucy, and perfect for gathering around the table with a loaf of warm, crusty bread.

More Great Chicken Dinners:
Chicken Marbella
Brown Stew Chicken
Marry Me Chicken
Chicken Chasseur
Coq au Vin
Harissa Chicken

Chicken Murphy

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Chicken Murphy is a delicious Italian-American dish with chicken, sausage and potatoes in a tangy sauce enhanced by peppadew peppers. Don't forget the crusty bread on the side!

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Ingredients

• 6 boneless skinless chicken thighs
• salt, to taste
• pepper, to taste
• 2 tsp Italian seasoning, divided
• ¼ cup flour for dusting the chicken + 1 Tbsp flour for the sauce
• 2-3 Tbsp olive oil
• 1 pound Italian pork sausage links (we use hot, but you can use any preferred)
• 7-8 mini Yukon gold potatoes, halved or cut into chunks
• 1 medium onion, cubed
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 8oz mushrooms, cut into chunks
• 4 large garlic cloves, sliced
• 1 cup white wine
• 1 cup peppadew peppers
• ½ cup peppadew pepper brine
• 1 cup chicken stock
• 3 Tbsp butter
• parsley, chopped for garnish

Instructions

1. Season chicken thighs with salt, pepper and 1 tsp Italian seasoning. Dust them lightly with flour. Heat 2 Tbsp olive oil in a large skillet and sear the chicken for 5-6 minutes per side, or until almost cooked through and golden brown. Remove to a plate.
2. In the same skillet, brown the Italian sausages until brown all over and cooked through. Plate them out and cut into large chunks, if desired.
3. In the same pan, add a splash more oil if needed, add the potato halves and cook, turning occasionally. After they become a little brown, add a splash of water and cover the skillet with a lid and continue cooking the potatoes until they are almost cooked through. Plate them out.
4. Now add 1 Tbsp olive oil and add onion, bell peppers, mushrooms, salt and pepper, and sauté for 7-8 minutes on high heat until they start to soften. Add in garlic and sauté for a minute.
5. Add in 1 Tbsp flour and mix it well with the veggies. Sauté for a minute until the flour starts to change color to light brown.
6. Stir in white wine, mix well, and cook for a minute or two to reduce it a bit. Add in chicken stock and peppadew pepper brine along with peppadew peppers, remaining 1 tsp of Italian seasoning and butter. Mix well. Taste and adjust for salt and pepper.
7. Add seared chicken and sausages to the sauce and veggies. Cover and cook for 10 minutes, or until all the meats are cooked through. Garnish with chopped parsley and serve immediately with fresh, crusty warm bread.

Notes

• Serve it with the right side: I love this dish with warm, crusty bread to mop up the sauce, but it’s also fantastic over pasta or pearled couscous.
• Make it ahead: This dish gets even better as it sits! If I have time, I let it rest for 20–30 minutes before serving so all the flavors can meld together. Leftovers? Even better the next day!

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 936Total Fat 52gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 37gCholesterol 210mgSodium 1089mgCarbohydrates 60gFiber 8gSugar 9gProtein 54g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.