Murphy Chicken

Ingredients List

• 1 pound bulk Italian sausage

• 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes

• 1/4 cup all-purpose flour

• 2 tablespoons olive oil, divided

• 1 pound cremini mushrooms, quartered

• 1 onion, chopped

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

• 1 green bell pepper, cut in 3/4-inch pieces

• 3 cloves garlic, minced

• 1 1/2 pounds russet potatoes, scrubbed and cubed into 1/2-inch pieces

• 1 cup dry white wine

• 1 cup reduced-sodium chicken broth

• 1/4 cup brine from Peppadew peppers

• 1 teaspoon Italian seasoning

• 3/4 teaspoon salt

• 1 cup Peppadew peppers, halved

• chopped fresh Italian parsley

Instructions

Prepare all the ingredients ahead of time.

Brown the sausage in a 5- to 6-quart Dutch oven over medium heat for about 6 to 8 minutes, then use a slotted spoon to transfer it to a bowl.

Pour flour into a shallow dish and coat the chicken pieces in the flour.

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

Add the remaining tablespoon of oil to the Dutch oven. Toss in the mushrooms, onion, and bell peppers. Sauté for 6 to 8 minutes until they are tender.

Add garlic and cook for about 1 minute until fragrant.

Add potatoes, white wine, chicken broth, brine, Italian seasoning, and salt. Bring the mixture to a boil, then lower the heat to medium-low, cover, and simmer for about 10 minutes, or until the potatoes are tender.

Add Peppadew peppers along with the browned chicken and sausage. Cook and stir for about 3 minutes, until everything is heated through and the sauce has slightly thickened.

Garnish with fresh parsley just before serving.

Nutritional Information (per serving)