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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.


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