Chicken Murphy is an all in one meal made with boneless chicken, peppers, onions and potatoes in a savory brown red wine sauce.
Whether you're a fan of Italian cuisine or simply looking to add up your weeknight meal game, this classic recipe for Chicken Murphy is a must-try.
A perfect medley of tender chicken, peppers, and tangy potatoes all cooked in a delectable sauce, is a crowd-pleasing dish that will have everyone asking for seconds. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Boneless Chicken
Extra Virgin Olive Oil
Peppers: You can use any pepper, but we prefer the red, yellow and orange variety.
Onion: We like red onion, but you can use any onion variety.
Baby Potatoes
Fresh Garlic
Fresh Rosemary
Dry Red Wine
Beef Stock
Kosher Salt
Black Pepper
Prep the ingredients
Start by prepping all of your ingredients. Cut the top off of the peppers, remove the internal seeds and run under cold water; then cut them into strips.
Peel the onion, cut off the top and bottom; then cut the onion into strips. Wash the potato skins with a vegetable brush under cold water; then cut them in half.
Next, mince the garlic and chop the parsley. On a separate cutting board, dice the chicken into 1-inch pieces.
Now you're ready to make Chicken Murphy!
How do you make Chicken Murphy?
Start by adding 1 tablespoon of the oil to a large nonstick skillet and heat over medium-high heat; then add the peppers, onions, potatoes, garlic and rosemary.
Saute for 1-2 minutes; then add the red wine and 2 cups of the beef stock. Reduce the heat to low, cover the pan and simmer for 15 minutes.
While the vegetables are simmering, heat the remaining 1 tablespoon of oil in a small nonstick skillet and heat over medium-high heat.
Add the diced chicken and cook until no longer pink; approximately 5-7 minutes. Finally, add the cooked chicken to the vegetable mixture; then add the remaining beef stock, salt and pepper and mix well.
Cook on low for another 10-15 minutes uncovered until most of the liquid has been absorbed and the vegetables and potatoes have softened.
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Chicken Murphy
Ingredients
- 24 ounces boneless chicken breast
- 2 tablespoons extra virgin olive oil (divided)
- 2 peppers (yellow, green, red or orange)
- 1 onion (any variety)
- 1 pound baby potatoes
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- ½ cup dry red wine
- 2 ¾ cups beef stock (divided)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cut the top off of the peppers, remove the internal seeds and run under cold water; then cut them into strips.
- Peel the onion, cut off the top and bottom; then cut the onion into strips. Wash the potato skins with a vegetable brush under cold water; then cut them in half.
- Next, mince the garlic and chop the parsley.
- On a separate cutting board, dice the chicken into 1-inch pieces.
- Next, add 1 tablespoon of the oil to a large nonstick skillet and heat over medium-high heat. Add the peppers, onions, potatoes, garlic and rosemary and saute for 1-2 minutes.
- Add the wine and 2 cups of the beef stock, reduce the heat to low, cover the pan and simmer for 15 minutes.
- While the vegetables are simmering, heat the remaining 1 tablespoon of oil in a small nonstick skillet and heat over medium-high heat.
- Add the diced chicken and cook until no longer pink; approximately 5-7 minutes. When done, add to the vegetable mixture.
- Finally, add the remaining beef stock, salt and pepper and mix well; then cook on low for another 10-15 minutes uncovered until most of the liquid has been absorbed and the vegetables and potatoes have softened.
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