How To make Chicken Murphy
1 1/2 lb Italian sausage, sweet
3 lb Chicken thigh & breast;
-boned & skinned, or -cut up chicken Salt & pepper; to taste 3 tb Olive oil
1 c Celery; chopped
1 c Onions; chopped
1/2 lb Mushrooms; sliced
8 Anchovy fillets, flat
1/2 c Black olives; sliced
1 tb Capers
1/2 c White wine
1/4 c Tomato sauce
Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet, turning until browned on all sides; remove to Dutch oven. Sprinkle chicken with salt and pepper. Wipe skillet, heat oil and brown chicken on both sides. Add to sausage. In saucepan add celery and enough water to cover. Bring to a boil, then lower heat to simmer for about 5 minutes, until crisp tender. Drain, reserving cooking liquid. Add onions and mushrooms to the oil remaining in the chicken skillet. Cook, stirring until wilted. add the anchovies, olives and capers. Add drained celery. Stir to combine. Add the wine and tomato sauce and simmer 10 minutes; pour sauce over the chicken and sausage in Dutch oven. Add salt and pepper, cover and simmer 30 minutes, or until chicken is tender. If chicken begins to dry, add a little of the celery liquid and a bit more tomato sauce.
per Sweetpuss0@aol.com (Sweetpuss)
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How To make Chicken Murphy's Videos
Chicken Scarpariello Recipe
Today I will share with you my Chicken Scarpariello Recipe.
Written recipe:
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HPL Cooks! - Chicken Murphy
Today Chef Robin shows us how to make a delicious italian dish, Chicken Murphy! So get your aprons on and cook along!
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???? How To Make Chicken Scarpariello - Recipe
Every once in a while you come across a recipe that has hotly contested origins, and a name that sorta says it’s from a certain region of the world… Chicken Scarpariello is one of those Chicken dinner recipes.
It’s not really Italian cooking; it’s vaguely an Italian recipe, but it’s whatever you want it to be.
At it’s heart it’s a braised chicken and sausage recipe with vegetables and hot peppers. You can put pretty much any veg that you want in here, any chicken parts that you like (though chicken thighs are best), any sausage - or no sausage at all.
Recipes don’t need to be wrapped up in dogma, try it, make changes, make it your own!
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Ingredients:
4-6 bone-in, skin-on chicken thighs
Coarse salt and freshly ground black pepper
1 Tbsp (15 mL) oil - we use saved bacon or chicken fat
4-6 hot Italian sausage, cut up
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced - 300g
2 cups (500 mL) sliced mushrooms - 250g
10 - 12 baby potatoes quartered - 300g
2 Tbsp (30 mL) fresh sage, minced
4-6 cloves garlic, smashed
8 hot pickled peppers
1/4 cup (60 mL) pickling liquid from the jar
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
Method:
Preheat oven to 350°F (180°C).
Season chicken with salt and pepper.
Heat oil in a braiser over medium-high heat.
Brown chicken skin side down; until crispy.
Flip and brown on second side.
Transfer to a large plate and set aside.
Add sausage to the same pan and cook until browned.
Transfer sausage to the same plate as the chicken.
Add the onion, mushrooms and bell pepper to the same pan; once softened, add the sage and garlic, cooking until fragrant.
Add the pickled peppers, pickle juice, and potatoes, scrape up the fond from the bottom of the pan.
Add wine and cook until reduced by half.
Add chicken stock, return the sausage to pan and stir to combine.
Return chicken thighs to the pan skin side up.
Transfer the pan to oven and cook until chicken is crisp and tender, about 45-60 minutes.
Serves: 4
Total time:1 hour
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How to Make A New Weeknight Favorite, Chicken Scarpariello
Test cook Lan Lam makes Bridget a new weeknight favorite—Chicken Scarpariello.
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Chicken Scarpariello
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