- Dosie Apr 6, 2001 02:55 PM
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.
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.
re: 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.
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.
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.
The original comment has been removed
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.
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