spicy mediterranean chicken with sausage-stuffed cherry peppers

Ingredients

• Servings: 6
• 6 (4 ounce) bone-in chicken thighs with skin
• 1 tablespoon ground black pepper
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 18 cherry peppers in brine (such as peppadew®)
• 6 ounces fresh italian sausage
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 pinch salt
• 4 cloves garlic, crushed
• 1 tablespoon herbes de provence
• 1/2 teaspoon crushed red pepper flakes
• 1 cup sliced pepperoncini peppers, with liquid
• 2 cups chicken stock
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup pitted kalamata olives
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh marjoram

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. set aside.
• stuff each cherry pepper generously with italian sausage. set aside.
• heat olive oil in dutch oven over medium-high heat. place chicken thighs, skin-side down, in pan and brown, about 5 minutes. turn chicken over and brown other side, about 1 minute. remove chicken from pan.
• cook onion in the dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. reduce heat to medium; stir in garlic, herbes de provence, and crushed red pepper.
• stir in pepperoncini and juices; cook until warmed through, about 2 minutes. remove from heat.
• place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the dutch oven. pour stock into the pan until almost covering the chicken.
• sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken.
• return to medium-high heat and bring to a simmer.
• cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour.
• garnish with chopped basil, oregano, and marjoram.