Chicken Chicken Murphy Recipe 435

Steps:

• Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.
• In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.
• Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.
• In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.

Steps:

• Dredge cubed chicken in flour.
• Heat 2 Tbs olive oil in a large skillet over medium heat.
• Saute chicken in oil until golden.
• Set aside.
• In a Dutch oven, saute diced onion and Italian sausage in remaining 2 Tbs olive oil until thoroughly cooked.
• Stir in chicken.
• Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin).
• Stir into chicken and sausage mixture.
• In a medium bowl, combine white wine, vinegar, and water.
• Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken.
• Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).
• Meanwhile, cook pasta in a large pot of boiling water until al dente.
• Drain.
• Serve chicken and sausage over pasta.

Steps:

• Mix together the flour, salt and pepper in a medium bowl. Dredge the cubed chicken breast in the flour to coat. Heat olive oil in a large skillet over medium-high heat. Fry the chicken cubes until browned on the outside. Remove chicken, and set aside.
• In a separate pan, or indoor grill, fry the Italian sausage links until cooked through. Cut into 1/4 inch slices.
• Place potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until fork tender, but not mushy, about 15 minutes. Drain and set aside.
• Heat the skillet from cooking the chicken over medium heat. Add more oil if necessary. Saute onion and bell pepper until soft. Stir in garlic, and cook for about 1 minute. Pour in the whole jar of jalapenos, and the wine. Scrape any bits of food from the bottom of the pan, and bring to a simmer. Return the chicken to the pan, and add the sliced sausage and potatoes. Simmer for 5 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until tender. Drain.
• Mix cornstarch with a small amount of water, and stir into the skillet with the sauce. Cook over medium heat, stirring occasionally, until thick enough to coat the pasta. Serve sauce over pasta with freshly grated Parmesan cheese.

Steps:

• 1. Cut sausage into 2 1/2 inch long pieces.
• 2. Cook in a heavy skillet, turning until browned on all sides; remove to dutch oven.
• 3. Sprinkle chicken with salt and pepper.
• 4. Wipe skillet, heat oil and brown chicken on both sides.
• 5. Add to sausage.
• 6. In saucepan add celery and enough water to cover.
• 7. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender.
• 8. Drain, reserving cooking liquid.
• 9. Add onions and mushrooms to the oil remaining in the chicken skillet.
• 10. Cook, stirring until wilted, add the anchovies, olives and capers.
• 11. Add drained celery.
• 12. Stir to combine.
• 13. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in dutch oven.
• 14. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender.
• 15. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.