Making Belmont Tavern Chicken Murphy Recipe is an experience that pulls you right into the heart of Jersey-style comfort cooking.
The dish starts with tender chunks of chicken sautéed with garlic, bell peppers, potatoes, and hot cherry peppers, all simmered in a white wine sauce that fills the kitchen with bold, savory aromas.
The people I’m cooking for are longtime friends who appreciate food that tells a story loud, hungry, and ready for something real.
As the chicken sizzles and the peppers soften, there’s laughter bouncing off the kitchen walls, the clinking of wine glasses, someone stealing a potato from the pan.
It’s not just about feeding people it’s about the ritual, the noise, the messy joy of it all. This recipe doesn’t just cook it commands the room, and by the time we sit, everyone’s grinning.
Why We Love This Belmont Tavern Chicken Murphy Recipe?
We love this Belmont Tavern Chicken Murphy recipe because it perfectly blends bold, comforting flavors with a touch of old-school Italian-American charm.
Tender chicken, spicy peppers, and hearty potatoes come together in a rich, zesty sauce that’s both satisfying and full of personality.
It’s the kind of dish that brings people to the table rustic, flavorful, and irresistibly nostalgic.
How To Prepare Belmont Tavern Chicken Murphy Recipe?
Recipe overview
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Difficulty: Medium
Cuisine: Italian-American
Yield: 5 servings
Calories (per serving): Approx. 550-650 kcal
Equipment Needed
- Large saute pan or Dutch oven
- Knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Tongs
- Paper towels (for patting chicken dry)
Ingredients
- 1 lb boneless chicken breast or thighs
- 1 large russet potato
- 2 cups chicken broth
- 1 tbsp Italian seasoning
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup peppadew pepper brine
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and sliced
- 4 cloves garlic, minced
Instructions
1. Prep the ingredients:
Cut the chicken, sausage, potatoes, and vegetables as described. Pat the chicken dry and lightly coat it with the flour.
2. Brown the chicken:
In a large sauté pan or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the floured chicken cubes and sear until golden on all sides (about 5-7 minutes). Remove and set aside.
3. Cook the sausage:
Add the sausage to the same pan and cook, breaking it up into chunks until browned and cooked through. Remove and set aside with the chicken.
4. Saute vegetables:
Add another tbsp olive oil and 2 tbsp butter. Sauté the diced potatoes until they start to brown (about 8 minutes). Add onions, red bell pepper, mushrooms, and garlic. Cook for another 5 minutes until softened and fragrant.
5. Deglaze and simmer:
Pour in the peppadew brine and stir to deglaze the pan. Add the chicken broth and Italian seasoning. Bring to a simmer.
6. Combine everything:
Return the cooked chicken and sausage to the pan. Stir in the peppadew peppers. Let everything simmer together uncovered for 15–20 minutes, or until the potatoes are tender and the sauce has slightly thickened.
7. Taste & serve:
Season with salt and pepper as needed. Serve hot with crusty Italian bread, pasta, or just as-is.
Healthy Nutrition Benefits
The Belmont Tavern Chicken Murphy recipe, when prepared with a few healthy tweaks, offers several nutritional benefits.
First, it’s rich in lean protein from the chicken, supporting muscle health and keeping you full longer. Second, the inclusion of peppers and onions provides antioxidants and vitamins like vitamin C and B6.
Third, using olive oil instead of butter can add heart-healthy monounsaturated fats. Fourth, incorporating garlic boosts immune function and may help lower blood pressure.
Finally, swapping in low-sodium broth or seasonings reduces sodium intake, supporting better heart and kidney health.
My Tips
1. Use Bone-In Chicken Thighs: They stay juicy and pack more flavor than breasts. Sear them well for extra richness.
2. Don’t Skimp on the Cherry Peppers: These give the dish its signature tangy heat. Use both the peppers and a splash of the brine.
3. Cook Sausage Separately: Brown Italian sausage first for better texture and blend it in later to layer the flavors.
4. Deglaze with White Wine: After sautéing onions and garlic, add white wine to lift all that flavor off the pan.
5. Simmer Low and Slow: Let everything mingle for at least 30 minutes so the bold flavors really soak into the chicken and potatoes.
Proper Storage
To properly store Belmont Tavern Chicken Murphy Recipe, allow the dish to cool to room temperature before transferring it to an airtight container.
Refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. It can be safely stored in the refrigerator for up to 3-4 days.
For longer storage, place the chicken and sauce in a freezer-safe container and freeze for up to 2-3 months.
When ready to eat, thaw in the refrigerator overnight and reheat thoroughly on the stove or in the microwave until hot throughout.
Conclusion
Chicken Murphy from Belmont Tavern was a big hit in my kitchen, and I’m glad I gave it a try. The mix of bold flavors, tender chicken, spicy sausage, and tangy peppers came together just right.
It wasn’t hard to make, and the result was more than worth it. I found success with this recipe, and I’m confident anyone can do the same.
If you’re thinking about making it today, go for it you won’t be disappointed. It’s a satisfying dish that brings real flavor to the table.
Belmont Tavern Chicken Murphy Recipe
Equipment
- Large sauté pan or Dutch oven
- Knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Tongs
- Paper towels (for patting chicken dry)
Ingredients
- 1 lb boneless chicken breast or thighs
- 1 large russet potato
- 2 cups chicken broth
- 1 tbsp Italian seasoning
- ¼ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ cup peppadew pepper brine
- 1 large yellow onion diced
- 1 red bell pepper seeded and sliced
- 4 cloves garlic minced
Instructions
Prep the ingredients:
- Cut the chicken, sausage, potatoes, and vegetables as described. Pat the chicken dry and lightly coat it with the flour.
Brown the chicken:
- In a large sauté pan or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add the floured chicken cubes and sear until golden on all sides (about 5-7 minutes). Remove and set aside.
Cook the sausage:
- Add the sausage to the same pan and cook, breaking it up into chunks until browned and cooked through. Remove and set aside with the chicken.
Saute vegetables:
- Add another tbsp olive oil and 2 tbsp butter. Sauté the diced potatoes until they start to brown (about 8 minutes). Add onions, red bell pepper, mushrooms, and garlic. Cook for another 5 minutes until softened and fragrant.
Deglaze and simmer:
- Pour in the peppadew brine and stir to deglaze the pan. Add the chicken broth and Italian seasoning. Bring to a simmer.
Combine everything:
- Return the cooked chicken and sausage to the pan. Stir in the peppadew peppers. Let everything simmer together uncovered for 15–20 minutes, or until the potatoes are tender and the sauce has slightly thickened.
Taste & serve:
- Season with salt and pepper as needed. Serve hot with crusty Italian bread, pasta, or just as-is.
- Belmont Tavern Chicken Murphy Recipe - 18/04/2025
- Alfredo Chicken Parmesan Recipe - 16/04/2025
- Chicken Fried Rice Griddle Recipe - 15/04/2025