CHICKEN MURPHY

CHICKEN MURPHY image

Yield 4 Servings

Number Of Ingredients 17

3 Large Chicken Breast, cubed into 1 1/2 inch cubes.
1 large Green Pepper, cut in 1/2 inch strips.
1 large maui onion, cut in 3/8 inch strips root to tip.
3 marinated/brined red cherry pepper,seeded and halved.
3 T of brined capers, drained
3/4 C dry white wine.
1 C of Chicken stock.
Herb Provencal
Salt / Pepper
Wondra
Flour
Olive Oil
Butter
1 1/2 clove garlic, fine chop
Knorr Chicken flavored Broth Mix. (optional)
7 Yukon Gold Potatoes, cut into 1/8 inch wafers, place in water.
Vegetable oil

Steps:

Preheat oven to 225 F. Dust dry chicken with Herb Provencal, then with salt, pepper, and flour. If you have to saute the chicken in batches, season only one batch at a time. In a Med to med/High saute pan lightly brown all sides of the chicken in equal parts olive oil and butter, try not to over cook. Place in sheet pan in oven. In same pan, saute peppers and onions, cook to translucent/somewhat firm. Add Garlic when Pepper mixture is half way done. Deglaze with wine and scrape bits off bottom of pan. Reduce by half, then add stock and cherry pepper. Test a pepper prior to adding to see how hot they are and gauge to increase/decrease depending on your desired heat. Reduce by a third. Taste, correct season, and herbs provencal if needed. Reduce heat to med/low. Add Knorr's if weak chicken flavor. Thicken by whisking in Wondra. Remove from heat. In a stock pot fill with vegetable oil to one third depth. Bring to fry temp of 350-375 F. Dry potatoes, and in batches fry to golden. If you are really good, you'll get a puffed wafer, having a hollow center. Drain on paper towel quickly season with salt. Just before the last batch goes in start reheating the sauce, add chicken. Before serving add 2 T butter and capers, melt in by swirling into sauce. Serve potatoes on the side.