Chicken Murphy

8 servings


20 minutes

active time

50 minutes

total time


1 pound Italian sausage, cut into 1/2 inch pieces

1 pound skinless, boneless chicken breast halves - cut into cubes

1 cup all-purpose flour

4 tablespoons olive oil

1 pound cremini mushrooms

1 large onion, diced

1 red bell pepper, cut into 3/4-inch pieces

1 green bell pepper

3 cloves garlic, minced

4 large potatoes

1 cup white wine

1 cup reduced-sodium chicken broth

1/4 cup brine from cherry peppers

1 teaspoon Italian seasoning

3/4 teaspoon salt

1 cup sliced hot cherry peppers

chopped fresh Italian parsley


Gather all ingredients.

Cook sausage in a 5-to 6-quart Dutch oven over medium heat until browned, 6 to 8 minutes; transfer to a bowl with a slotted spoon.

Place flour in a shallow plate; dredge chicken pieces in flour to coat.

Heat 1 tablespoon oil in Dutch oven; add chicken and cook until lightly browned, 4 to 5 minutes. Transfer chicken to the bowl with sausage.

Add remaining 1 tablespoon oil to the Dutch oven. Add mushrooms, onion, and bell peppers. Cook until tender, 6 to 8 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Stir in potatoes, white wine, chicken broth, brine, Italian seasoning, and salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.

Add Peppadew peppers and browned chicken and sausage; cook and stir until heated through and sauce is slightly thickened, about 3 minutes.

Sprinkle with parsley before serving.


Serving Size



477 kcal

Total Fat

24 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat



101 mg


808 mg

Total Carbohydrate

32 g

Dietary Fiber

4 g

Total Sugars

6 g


30 g

8 servings


20 minutes

active time

50 minutes

total time
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