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Apr 6, 2001 02:55 PM

Chicken Murphy

  • d

We're always searching for excellent Chicken Murphy at NJ restaurants--ever since the Club 31 closed in Harrison, NJ. I recently ate at a place called Sally T's in Sea Bright or Monmouth Beach. Murphy was good. Are there any other places we can try? Central or South Jersey.

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    1. re: wemberly
      Jason Perlow

      Its one of those dishes who's origin can be traced to italian-american restaurants. Supposedly named after a cook or a waiter or a customer named murphy. Usually a chicken breast, which is either breaded (a la franchese) or not breaded, sauteed with hot pickled italian peppers, potatoes and cut up italian link pork sausage. Sometimes with a zetz of balsamic vinegar. Sort of a variation of the sausage, peppers and potatoes dish thats fairly common to tailgate party cuisine.

      can be found virtually at every italian-american restaurant in northern NJ. good stuff.

      1. re: Jason Perlow
        Jason Perlow

        this is a recipe I actually used for a superbowl party. I fried in olive oil instead of shortening and forgoed the tomato though, and used some balsamic to season. I also used italian frying peppers instead of the bells.

        Chicken Murphy

        4 pounds boneless, skinless chicken breasts
        6 tablespoons flour
        5 large potatoes
        1 large onion
        1/2 package fresh mushrooms
        1/2 red and green bell peppers
        1 jar pepperoncinis in vinegar
        1 can whole peeled or stewed tomatoes
        1 1/2 pounds sweet Italian sausage

        Preheat oven to 350 degrees.

        Cut chicken into medium to large cubes and coat with sifted flour, set aside. Slice onions and fresh peppers into thick strips. Set aside. Pare mushrooms in half; set aside. Slice sausage into 1 inch pieces; place in cast iron skillet and brown. Set aside.

        Using solid shortening, fry ingredients in this order:

        potato quarters - until golden brown.

        mushrooms to give a semi-crusty texture (1 minute)

        peppers - to soften and brown slightly

        Onion - until they take on an translucent appearance (but still slightly crispy)

        Chicken - until golden brown

        In an 8 X 12 pan or casserole dish, distribute evenly the sausage peppers (red & green), onion strips, mushrooms, potatoes and chicken, giving a uniform appearance. Pour whole tomatoes and puree (mixing
        with 1/2 cup puree) or whole can stewed tomatoes on top. Gently mix into Murphy. Pour entire jar of salad peppers over top, distribute evenly (make sure you add the liquid in the jar, also).

        Bake, covered, for 45 minutes longer. Best when served with Italian or French bread.

        1. re: Jason Perlow

          What a sweetie you are-explanation AND recipe. But now you've given me a craving for something I've never had and can't make right now. Hate to be piggy after you've been so nice, but could you please get 2 well-provisioned and talented elves into my kitchen? Now would be good.

        2. re: Jason Perlow

          I've seen this spelled Chicken Morfi. I don't know if this is the original way, or the Italian restaurant wanted it to sound authentically ethnic.

          1. re: Jason Perlow


            A zetz of balsamic! You gotta love little Yiddish thrown on top of your Italian Irish!!

        3. The original comment has been removed
          1. sounds like chicken scarpariella...sorry if spelled wrong...

            1. Il Villagio in Parsippany has it as Chicken and Sausage Giambotta, and it's very good.

              1 Reply
              1. re: johnlockedema

                Ah, giambotta, the Italian word to use when you throw a bunch of stuff in a pan an produce a pretty tasty dish!

              2. The best Chicken Murphy that I have ever had the pleasure of tasting is at "Tops Diner" on Passaic Avenue in East Newark, NJ; its listed on the menue as "New Orleans Chicken Murphy". So, if you can tolerate spicey food, give it a try, they give you large portions; I just got through eating the leftovers from last night and it was great.

                4 Replies
                1. re: syrennity

                  The Belmont Tavern on Bloomfiield Avenue on the Newark, Belleville, Bloomfield border makes the best Chicken Murphy I've ever had. All their chicken is superb including the Murphy, Been going there for 30 years. The place never changes, doesn't take reservations, only cash, and could be a scene from the Soprano's. Locals who grew up in the area then moved to the suburbs, come back year after year after year. The chicken is always on the bone and the Murphy is made with long hot pepers.

                  Belmont Tavern & Restaurant
                  12 Bloomfield Ave, Belleville, NJ 07109

                  1. re: justsgm

           about a thread that just won't quit. lol

                    1. re: joonjoon

                      With a post from a pre-eGullet Jason Perlow to boot...

                      1. re: joonjoon

                        I had no idea this post was from 2001 when I responded to it! LOL!!!!!!! I usually never rspond to old posts. This one tricked me!