Chicken Murphy
Source of Recipe
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1 1/2 lbs italian sausage, sweet
3 lbs chicken thighs and breast, boned, skinned, cut up
salt and pepper, to taste
3 tb olive oil
1 c celery, chopped
1 c onions, chopped
1/2 lb mushrooms, sliced
8 anchovy fillets, flat
1/2 c black olives, sliced
1 tb capers
1/2 c white wine
1/4 c tomato sauce
Cut sausage into 2 1/2 inch long pieces. Cook in a heavy skillet,
turning until browned on all sides, remove to Dutch oven. Sprinkle
chicken with salt and pepper. Wipe skillet, heat oil and brown
chicken on both sides. Add to sausage. In saucepan add celery and
enough water to cover. Bring to a boil, then lower heat to simmer
for about 5 minutes, until crisp tender. Drain, reserving cooking
liquid. Add onions and mushrooms to the oil remaining in the
chicken skillet. Cook, stirring until wilted. add the anchovies,
olives and capers. Add drained celery. Stir to combine. Add the
wine and tomato sauce and simmer 10 minutes, pour sauce over the
chicken and sausage in Dutch oven. Add salt and pepper, cover and
simmer 30 minutes, or until chicken is tender. If chicken begins
to dry, add a little of the celery liquid and a bit more tomato
sauce.
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