Chicken Murphy
Submitted by Mike_Aneiro
Chicken Murphy, the Italian-American braise of chicken and sweet sausage simmered with mushrooms, onions and a briny hit of anchovies, black olives and capers in white wine and tomato. A rustic, savory one-pot dinner.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsChicken Murphy is Italian-American comfort food born in the red-sauce joints of New York and New Jersey. It’s a rib-sticking braise of chicken and sweet Italian sausage, and what sets it apart is the briny chorus of anchovies, black olives and capers that gives the sauce its salty, savory soul.
The flavor is built in layers. You brown the sausage and chicken separately first, leaving golden fond and rendered fat in the pan. Onions and mushrooms wilt down in that fat, then the anchovies, olives and capers go in. Don’t fear the anchovies. They melt away completely, leaving no fishiness, just deep, mouth-filling savor.
A splash of white wine and tomato sauce pull it into a loose, glossy sauce, which then simmers over the chicken and sausage until everything is fork-tender.
Crisp-tender celery adds a fresh crunch against all that richness. Serve it over pasta or with crusty bread to mop up the sauce.
Chef Tips
- Brown the sausage and chicken in batches first. The fond they leave behind is the flavor foundation of the whole dish.
- Let the anchovies cook and dissolve into the sauce. They vanish visually and add savory depth, never a fishy taste.
- If the braise tightens up or the chicken looks dry, loosen it with a little reserved celery liquid and more tomato sauce.
Variations
- Add sliced bell peppers and chunks of potato for the classic peppery version of Chicken Murphy.
- Use hot Italian sausage and a pinch of chili flakes for more heat.
- Stir in a handful of cherry peppers, hot or sweet, for the New Jersey-style kick.
Ingredients
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 :)