Chicken Murphy
Chicken Murphy recipe
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
italian sausage
sweet |
|
| 3 | pounds |
chicken thighs, boneless, skinless
and breast, boned, skinned, cut up |
|
|
salt and black pepper
to taste |
*
|
||
| 3 | tablespoons | olive oil |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
onions
chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| 8 |
anchovy fillets
flat |
*
|
|
| ½ | cup | black olives |
*
|
| 1 | tablespoon | capers |
|
| ½ | cup | white wine |
*
|
| ¼ | cup | tomato sauce |
|
Directions
Cut sausage into 2½ inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven.
Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides.
Add to sausage. In a saucepan add celery and enough water to cover.
Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp-tender. Drain, reserving cooking liquid.
Add onions and mushrooms to the oil remaining in the chicken skillet. Cook, stirring until wilted. Add the anchovies, olives, and capers. Add drained celery.
Stir to combine. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in Dutch oven.
Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender.
If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.
Comments
Skipped celery, adding a few cherry peppers (w/out seeds) & adding tspn corn starch to wine to thicken at end. Also skipped sausage because I didn't have at the time. Served over plain rice. DELICIOUS!!!
So happy to see that you enjoyed the dish with your own modification. Well done! Happy Cooking :)