"readandpostrosie" > wrote

> inspire me!

I'm making this later this week. Not an exact recipe as it
was scribbled down for me by the restaurant manager ... he tried
to convert it quickly into a non-restaurant size recipe. You get the
general idea.
Chicken Murphy


2 quarts chicken stock
1 teaspoon each oregano basil and thyme
2 cups tomato paste


3 green peppers
2 onions
1 jar hot cherry peppers


Bring to boil


add 2 pounds cooked sausage links
3 potatoes, circles pan fried (more like chunked)
corn starch to thickness desired


That's the recipe I got. This was served over whole chicken breasts,
usually, but I like the chicken chopped up.

nancy