Chicken Murphy Recipes

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:

• 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:

• 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:

• Preheat oven to 225 F. Dust dry chicken with Herb Provencal, then with salt, pepper, and flour. If you have to saute the chicken in batches, season only one batch at a time. In a Med to med/High saute pan lightly brown all sides of the chicken in equal parts olive oil and butter, try not to over cook. Place in sheet pan in oven. In same pan, saute peppers and onions, cook to translucent/somewhat firm. Add Garlic when Pepper mixture is half way done. Deglaze with wine and scrape bits off bottom of pan. Reduce by half, then add stock and cherry pepper. Test a pepper prior to adding to see how hot they are and gauge to increase/decrease depending on your desired heat. Reduce by a third. Taste, correct season, and herbs provencal if needed. Reduce heat to med/low. Add Knorr's if weak chicken flavor. Thicken by whisking in Wondra. Remove from heat. In a stock pot fill with vegetable oil to one third depth. Bring to fry temp of 350-375 F. Dry potatoes, and in batches fry to golden. If you are really good, you'll get a puffed wafer, having a hollow center. Drain on paper towel quickly season with salt. Just before the last batch goes in start reheating the sauce, add chicken. Before serving add 2 T butter and capers, melt in by swirling into sauce. Serve potatoes on the side.