![an overhead view looking into a bowl of chicken murphy.](https://cdn.statically.io/img/www.allrecipes.com/thmb/BZF0O6_X3ex2tWzTSDfNVl7zQJc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/34870-chicken-murphy-ddmfs-4x3-02da98bb5627455493026bda330c989d.jpg)
Ingredients
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1 pound bulk Italian sausage
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1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
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1/4 cup all-purpose flour
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2 tablespoons olive oil, divided
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1 pound cremini mushrooms, quartered
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1 onion, chopped
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1 pepper red bell pepper, cut into 3/4-inch pieces
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1 green bell pepper, cut in 3/4-inch pieces
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3 cloves garlic, minced
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1 1/2 pounds russet potatoes, scrubbed and cubed into 1/2-inch pieces
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1 cup dry white wine
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1 cup reduced-sodium chicken broth
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1/4 cup brine from Peppadew peppers
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1 teaspoon Italian seasoning
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3/4 teaspoon salt
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1 cup Peppadew peppers, halved
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chopped fresh Italian parsley
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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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.
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Place flour in a shallow plate; dredge chicken pieces in flour to coat.
Dotdash Meredith Food Studios
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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.
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Add remaining 1 tablespoon oil to the Dutch oven. Add mushrooms, onion, and bell peppers. Cook until tender, 6 to 8 minutes.
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Stir in garlic and cook until fragrant, about 1 minute.
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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.
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Add Peppadew peppers and browned chicken and sausage; cook and stir until heated through and sauce is slightly thickened, about 3 minutes.
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Sprinkle with parsley before serving.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
477 | Calories |
24g | Fat |
32g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 477 | |
% Daily Value * | |
Total Fat 24g | 30% |
Saturated Fat 8g | 38% |
Cholesterol 101mg | 34% |
Sodium 808mg | 35% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 30g | 60% |
Vitamin C 74mg | 82% |
Calcium 62mg | 5% |
Iron 3mg | 18% |
Potassium 1229mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.