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For a Jersey girl like me, the words "Chicken Murphy" sing with nostalgia. It’s that dish you remember on every local Italian restaurant's menu, and one your family made at home with your own unique twist. For me, my special additions included two kinds of pickled peppers, trumpet Royale mushrooms for a meatier texture, and poblano peppers for a slight bump in heat. But while my love of the dish will always be attached to big dinners and family tradition, I want YOU to love the dish simply for how delicious it is, without all the complex steps. My version is streamlined but retains all the depth of flavor that makes it memorable. Plus, of course, I’ve added my Jersey Italian blend as an ode to the state that will always be my first home.
For a Jersey girl like me, the words "Chicken Murphy" sing with nostalgia. It’s that dish you remember on every local Italian restaurant's menu, and one your family made at home with your own unique twist. For me, my special additions included two kinds of pickled peppers, trumpet Royale mushrooms for a meatier texture, and poblano peppers for a slight bump in heat. But while my love of the dish will always be attached to big dinners and family tradition, I want YOU to love the dish simply for how delicious it is, without all the complex steps. My version is streamlined but retains all the depth of flavor that makes it memorable. Plus, of course, I’ve added my Jersey Italian blend as an ode to the state that will always be my first home.
Ingredients
2 pounds chicken thighs, bone in, skin on
1 tsp fine sea salt
½ tsp ground black pepper
¼ tbsp olive oil
4 Italian sausages, 2 hot, 2 sweet or your choice
1 red bell pepper, seeded and cut into 2-inch dice
1 poblano, seeded and cut into 1 inch dice
4oz container of king oyster mushrooms, split and cut into 1” pieces
Heat the oil in a large pot or Dutch oven over medium-high heat. (see Recipe Notes below for the one-pan option)
In batches, brown the chicken, skin side down to start, about 5 minutes on each side.
Remove the chicken to a plate.
Add the whole sausage and sauté until brown, about 3 to 4 minutes.
Remove with a slotted spoon, cut into 1-inch slices and set aside.
Sauté the bell peppers, poblano, onion, mushrooms and garlic in the remaining oil & rendered sausage fat until soft and beginning to brown.
Return the sausage to pot, add the cherry peppers, potatoes, chicken broth, pepperoncini brine, Jersey Italian spice. Gently mix together, then transfer everything in the pot to a roasting pan.
Nestle the chicken in the vegetables and sausage and roast in the oven until chicken is cooked through and sauce has reduced slightly, about 30 minutes or until sauce is the consistency you are looking for. Adjust with salt and pepper to taste.
Serve on its own or with crusty bread, orzo or pastina
Recipe Note
Recipe Notes
To make this dish a one-pan meal, use an oven-safe, heavy bottom skillet or Dutch oven and go from stove to oven to finish cooking instead of transferring to the roasting pan. The pan or pot should have about 4 quarts of capacity like this one that we often use to a make so many easy, flavorful dishes and pretty pictures.
