Chicken Murphy

How to Make Chicken Murphy

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 390°F. Season the chicken with salt. Heat 1 tablespoon of the oil in a large ovenproof pan and brown the chicken and sausage for 8 minutes.

   Mark done Start 8 min timer

2. Add the potatoes, peppers, onion, garlic and remaining oil and stir to coat.

   Mark done

3. Pour in the wine, cherry peppers and the pickling liquid.

   Mark done

4. Roast for 37 minutes, turning once, until the chicken is cooked through and the potatoes are golden.

   Mark done Start 37 min timer

Tips for Making Chicken Murphy

• Taste a cherry pepper first to judge how hot they are.
• Cut the potatoes into large pieces so they stay moist.
• Spoon the pan juices over the plate.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Serving Suggestions

• Crusty bread
• Green salad
• Roast broccoli
• Red wine

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat in the oven.

Chicken Murphy Nutrition Facts

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.