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Chicken Murphy Recipe - A Bold, Saucy Skillet Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces (or chicken breasts if preferred)
  • 1.5 pounds baby potatoes, halved (or Yukon Golds cut into chunks)
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4–6 pickled hot cherry peppers, stemmed and halved (adjust to taste)
  • 2–3 tablespoons cherry pepper brine (from the jar)
  • 4 cloves garlic, minced
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup low-sodium chicken broth
  • 1 cup crushed tomatoes (or tomato passata)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep and season: Pat the chicken dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss the potatoes with a pinch of salt and pepper.
  2. Brown the potatoes: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add potatoes cut side down and cook until golden, 6–8 minutes, turning occasionally. Transfer to a plate.
  3. Sear the chicken: Add remaining 1 tablespoon olive oil. Sear chicken in two batches until lightly browned, 3–4 minutes per side. Do not cook through. Transfer to the plate with potatoes.
  4. Soften the vegetables: Reduce heat to medium. Add butter, onion, and bell peppers. Sauté until softened and slightly caramelized, about 6–8 minutes. Stir in garlic for 30 seconds.
  5. Deglaze with wine: Pour in white wine. Scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
  6. Build the sauce: Stir in chicken broth, crushed tomatoes, oregano, thyme, and crushed red pepper (if using). Add cherry peppers and 2 tablespoons brine. Bring to a gentle simmer.
  7. Combine and simmer: Return potatoes and chicken (plus any juices) to the pan. Reduce to medium-low, cover partially, and simmer 12–15 minutes, stirring once or twice, until chicken is cooked through and potatoes are tender.
  8. Adjust seasoning: Taste and add more salt, pepper, or cherry pepper brine for extra tang. If you want a thicker sauce, simmer uncovered for 3–5 more minutes.
  9. Finish and serve: Sprinkle with fresh parsley. Serve hot with crusty bread, rice, or over pasta. Add lemon wedges on the side for a fresh squeeze if you like.