Classic One-Pot Chicken Murphy with Sausage and Peppadews
This hearty Italian-American dish combines tender chicken, savory sausage, and colorful vegetables in a single Dutch oven for easy cleanup. The signature ingredient, tangy Peppadews with their sweet-spicy brine, infuses the entire dish with bold flavor while baby potatoes and bell peppers add substance and texture. Perfect for busy weeknight dinners or casual entertaining, this complete meal requires minimal prep and delivers maximum comfort. The combination of Italian sausage and chicken creates a protein-rich base, while the vegetables cook to tender perfection in the savory broth.
Ingredients
- 1 tablespoon avocado oil
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 ½ teaspoons salt, divided
- 4 mild Italian sausages, cut into 1/2 inch piecesturkey sausage1:1healthier
Lower fat option with similar flavor profile
- 1 onion, diced
- 4 cloves garlic, minced
- 2 red bell peppers, diced
- 2 cups cremini mushrooms, diced
- 1 cup chicken stock
- 1 cup Peppadews, cut in halfroasted red peppers + 1 tsp red wine vinegar1:1accessibility
More widely available substitute
- ½ cup Peppadew brine
- 2 cups baby red potatoes, quarteredYukon Gold potatoes1:1accessibility
Similar cooking time and texture
- ½ teaspoon fresh ground black pepper
- 1 tablespoon Italian seasoning
Instructions
- 1
Preheat oven to 350 F
- 2
Heat oil in Dutch oven over medium-high heat
- 3
Add chicken and salt, sear until browned working in batches if necessary, approximately 2 minutes per side, place in bowl
- 4
Add sausage and sear until brown on both sides, approximately 1 minute per side, remove and add to chicken
- 5
Reduce heat to medium, add onion, garlic, bell peppers, and mushrooms, saute for 2 minutes
- 6
Return chicken and sausage to Dutch oven, add chicken stock, Peppadews, brine, and potatoes
- 7
Add remaining salt, pepper, and Italian seasoning, stir and cover
- 8
Cook in oven for 30 minutes or until potatoes are done and serve, garnish with parsley if using
Tips
Work in batches when searing chicken to avoid overcrowding and ensure proper browning for maximum flavor development.
Use the Peppadew brine as a flavor booster - its tangy sweetness adds depth that plain vinegar cannot match.
Check potato tenderness with a fork before serving, as cooking times may vary based on potato size.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently on stovetop or microwave.
Can be assembled up to 1 day ahead and refrigerated before final oven braising step.
Serve hot directly from Dutch oven with crusty bread or over rice to soak up flavorful juices.
Common Mistakes
Avoid overcrowding pan when searing to prevent steaming instead of browning
Do not skip reducing heat before adding vegetables to avoid burning garlic
Check potato doneness before serving to ensure they are fully tender
Substitutions
Lower fat option with similar flavor profile
More widely available substitute
FAQ
Can I make this without Peppadews?
Yes, substitute roasted red peppers and add a teaspoon of red wine vinegar for tangy flavor, though the signature taste will be different.
What if I cannot find Peppadew brine?
Use the liquid from a jar of pickled peppers or banana peppers, or substitute with 2 tablespoons red wine vinegar mixed with 1 teaspoon sugar.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently on stovetop with a splash of chicken stock if needed.